1 c. dried apricots
2 c. water
1 c. sugar
2 tbsp. butter
1 egg
Grated peel of 1 orange
3 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. nonfat dry milk
3/4 c. apricot liquid
1/4 c. chopped nuts
1/2 c. orange juice

Cover the apricots with water and cook until tender but not mushy; drain off liquid and save. Cream together sugar and butter; beat egg in along with orange peel. Sift flour with baking powder, soda, salt and powdered milk. Add to creamed mixture alternately with apricot and orange juice.

Chop apricots and stir into batter with nuts. Spoon into two 3 1/2 x 7 1/2 inch loaf pans - greased and floured. Bake at 350 degrees for 40-45 minutes, or until bread springs back when touched in center.