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Apricot-Pecan Bread

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Number of Servings: 2 Loaves

INGREDIENTS
2 1/2 cups dried apricots chopped
1 cup pecan halves chopped
4 cups all-purpose flour
1/4 cup butter softened
2 cups sugar
2 large eggs
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups orange juice


DIRECTIONS
Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain; stir in pecans and 1/2 cup flour. Set aside. 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. 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. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans; let stand at room temperature 20 minutes. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 to 15 minutes. Remove from pans; cool completely on wire racks