1 1/2 c. apricot nectar
1 1/2 c. cut up dried apricots
1 tbsp. grated orange peel, if desired
2 3/4 c. unbleached flour
1 c. sugar
2 tsp. baking soda
1 tsp. salt
1 tbsp. solid shortening
1 egg
1/2 c. whole milk
1/2 c. chopped nuts, optional

In large saucepan, combine nectar, apricots, and orange peel; simmer covered 5 minutes. Pour into large mixer bowl; cool.

Grease and flour one 9 x 5 inch loaf pan or two 8 1/2 x 4 1/2 inch loaf pans. Spoon flour lightly into cup to measure; level off. Combine cooled fruit mixture and remaining ingredients. Mix at low speed 3 minutes until well blended.

Pour into prepared pan(s). Bake at 350 degrees (325 degrees for glass pans) 55-65 minutes, until toothpick inserted in center comes out clean. Remove from pan; cool. Makes 1 large or 2 medium loaves.

Variation: Puree apricot mixture in food processor before adding to dry ingredients.