2 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. salt
1/2 c. sugar
3/4 c. finely chopped dried apricots
1 egg, room temp.
2 tbsp. butter, melted
1 (12 oz.) can apricot nectar (1 1/2 c.)
1/2 tsp. vanilla extract
1/2 c. toasted chopped walnuts (opt.)

Grease an 8"x4" or 9"x5" loaf pan; set aside. Preheat oven to 350 degrees. In a large bowl combine flour, baking powder, baking soda, salt, sugar and apricots; set aside. In a medium bowl, lightly beat egg. Stir in butter, apricot nectar and vanilla. Stir into flour mixture only until dry ingredients are moistened. Stir in nuts, if desired. Turn into prepared pan; smooth top. Bake 50 to 65 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool. Makes 1 loaf.

VARIATIONS:

APRICOT-ORANGE BREAD: Add 2 teaspoons grated orange peel. Substitute 1 1/2 cups orange juice for 12 ounces apricot nectar.

APRICOT-RAISIN BREAD: Add 1/2 teaspoon ground cinnamon. Substitute 1/2 cup raisins for 1/2 cup chopped nuts.

APRICOT & CHOCOLATE CHIP BREAD: Substitute 3/4 cup semi-sweet chocolate pieces for 1/2 up chopped nuts.