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

2 1/2 cups flour
1 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 tbsp. plus
1 tsp. grated orange peel
3 tbsp. vegetable oil
1/2 c. milk
3/4 c. orange juice
1 egg
1 c. finely chopped nuts
1 c. finely chopped dried apricots

Heat oven to 350°F. Grease and flour a 9 x 5 x 3 inch loaf pan or two loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches.

Measure all ingredients into a large mixing bowl; beat on medium speed for 1/2 minute.

Pour batter into pan (s) and bake 55-65 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 apricots. 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.