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1
Using kitchen shears, cut each apricot in half lengthwise.
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2
Holding halves together, cut four or five times crosswise.
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3
In a small saucepan, combine apricot pieces and orange juice.
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4
Bring to a boil, then remove from heat.
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5
Allow to rest until apricots have absorbed most of the liquid, about 1 hour.
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6
Heat oven to 325 degrees.
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7
Place a baking sheet in oven.
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8
Spray or oil a 9-by-5-inch loaf pan, and if desired, line with parchment paper.
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9
Melt butter in a microwave oven or small saucepan; reserve.
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10
In a mixing bowl, combine flour, baking powder, baking soda, and salt; set aside.
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11
In a large bowl, blend together reserved butter, 3/4 cup sugar, and orange zest.
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12
Mix in eggs one at a time, then mashed bananas, apricots, and nuts.
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13
Stir in flour mixture one-third at a time, stirring well after each addition.
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14
Scrape dough into pan, and sprinkle with turbinado sugar.
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15
Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours.
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16
Place pan on a rack to cool.
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17
To serve, remove from pan, and slice thinly.
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18
Serve at room temperature.
