1 1/2 tsp. baking powder
1 tsp. baking soda
2 c. all-purpose flour
1 c. sugar
1 (8 oz.) container sour cream
1/2 c. butter
3 eggs, beaten
2 tsp. vanilla extract
1 (6 oz.) pkg. dried apricots (1 c.), chopped
1 (3 oz.) can pecan halves (1 c.), chopped

Preheat oven to 350 degrees. Grease 9x5 loaf pan. In large bowl mix baking powder, baking soda, 2 cups flour, and 1 cup sugar. With pastry blender or 2 knives, cut in 1/2 cup butter (1 stick) until mixture resembles coarse crumbs. Stir in sour cream, eggs, and vanilla just until flour is moistened. Stir in apricots and pecans. Spoon batter evenly into pan.

In bowl, with fork, combine 1/2 cup flour, 1/4 cup sugar, and 1/4 cup butter (1/2 stick), softened, until mixture resembles coarse crumbs. Sprinkle crumb topping evenly over batter.

Bake 60-70 minutes until toothpick inserted in center of bread comes out clean. Cool bread in pan on wire rack 15 minutes; remove from pan and cool completely on rack. Makes 10 servings. About 450 calories per serving.