6 oz. pkg. dried apricots, cut into sm. pieces
2 c. water
2 tbsp. butter
1 c. sugar
1 egg, slightly beaten
1 freshly grated orange peel
3 1/2 c. sifted all-purpose flour
1/2 c. nonfat dry milk powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. orange juice
1/2 c. chopped pecans

Preheat oven to 350 degrees. Lightly oil two 9 x 5 x 3 inch pans. Cook apricots in water in a covered medium size saucepan, 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.

Cream together butter and sugar. By hand, beat in egg and orange peel. Sift together flour, dry milk, baking powder, soda and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice. Stir apricot pieces and pecans into batter.

Turn batter into prepared pans. Bake 40-45 minutes or until bread springs back when lightly touched in center. Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing. 2 loaves, 36 1/2 inch slices.