Apricots sometimes called "seeds of the sun, " were first brought to California by Spanish missionaries.

2 1/2 c. Gold Medal flour
1 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 tbsp. plus 1 tsp. grated orange peel
3 tbsp. salad oil
1/2 c. milk
3/4 c. orange juice
1 egg
1 c. finely chopped nuts
1 c. finely cut-up dried apricots

Heat oven to 350 degrees. Grease and flour loaf pan, 9 x 5 x 3 inches, or two loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Measure all ingredients into large mixer bowl; beat in medium speed 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing. If using self-rising flour, omit baking powder and salt.

DATE NUT BREAD: Omit orange peel, orange juice and carrots. Increase milk to 1 1/4 cups and add 1 cup cut-up dates.

PRUNE NUT BREAD: Omit orange peel, orange juice and apricots. Add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.