Apricot-Orange Bread

Directions

1. 1
   Finely shred peel from one orange; reserve peel.
2. 2
   Squeeze juice from all oranges.
3. 3
   Measure 3/4 cup juice; reserve remaining juice.
4. 4
   In mixing bowl, cover apricots with boiling water; let stand about five minutes.
5. 5
   Drain well.
6. 6
   Combine the 3/4 cup juice, 1 teaspoon of the peel, the egg and oil.
7. 7
   Stir together flour, sugar, baking powder, soda and salt.
8. 8
   Add egg mixture; stir just until moistened.
9. 9
   Fold in apricots and nuts.
10. 10
    Turn into 3 greased 6 x 3 x 2-inch loaf pans.
11. 11
    Bake at 350° for 30 to 40 minutes. Cool in pans 10 minutes; remove to wire rack to cool completely. Blend 1 tablespoon reserved orange juice with powdered sugar. Add more juice, if necessary, to make a drizzling consistency. Drizzle top of loaves; garnish with reserved orange peel.
12. 12
    Makes 3 loaves.
13. 13
    If you prefer one large loaf, bake in a greased 8 x 4 x 2-inch pan for 50 to 60 minutes.