Apricot Pecan Bread

Recipe from Southern Living magazine.

Ingredients:

• 2 1/2 cups dried apricots, chopped
• 1 cup chopped pecans
• 4 cups all-purpose flour, divided
• 1/4 butter or margarine, softened
• 2 cups sugar
• 2 large eggs
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups orange juice

Directions:

1) Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.

2) Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.

3) Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.

4) Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.

5) Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.