6 tbsp. butter, softened
1/2 c. packed brown sugar
2 eggs
1 tbsp. grated lemon peel
1 (12 oz.) carton cottage cheese (1 1/2 c.)
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 c. finely chopped, dried apricots
1/2 c. chopped pecans

Grease 2 (7 1/2 x 3 3/4 inch) pans or 1 (9x5 inch) pan. Preheat oven to 350 degrees.

Cream butter, brown sugar and eggs until light and fluffy; beat in lemon peel and cottage cheese.

Combine dry ingredients; stir into creamed mixture just until blended. Fold in apricots and nuts. Spoon into pan(s). Bake until bread tests done (50 to 55 minutes - small pans; 60 minutes - large pan). Cool slightly in pan; remove to wire rack to cool completely.