1 c. dried apricots
3/4 c. hot water
2 tbsp. soft butter
1 c. sugar
1 egg
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 c. orange juice
1/2 c. pecans, chopped

APRICOT SPREAD:

1 pkg. (3 oz.) cream cheese, soft
2 tbsp. apricots, chopped and soft

Cut apricots into pieces in bowl, pour hot water and let stand for 30 minutes. Drain; reserve 1/4 cup apricot water. Set aside apricot pieces. Combine butter, sugar, and egg; cream well. Combine flour, baking powder, baking soda, and salt; add dry ingredients to creamed mixture. Add apricot water and orange juice. Add apricot pieces and pecans. Pour in greased 9 x 5 loaf pan. Bake at 350 degrees for 55 to 65 minutes.

Apricot Spread: Mix both ingredients and spread on bread.