Apricot Nut Bread

BREAD 1 cup boiling water 1¼ cups chopped dried apricots 2 cup flour ⅔ cup sugar 1½ teaspoon baking powder 1 teaspoon salt ¼ teaspoon baking soda 1 egg ¾ apricot nectar 2 Tbsp melted butter ¼ cup chopped pecans 1 Tbsp grated orange peel GLAZE 2 Tbsp brown sugar 1 Tbsp butter 1½ teaspoon milk 2 Tbsp finely chopped pecans

Pour boiling water over apricots and set aside. Combine flour, sugar, baking powder, salt and baking soda. Whisk egg, apricot nectar & butter, Add to flour mixture until moist. Drain apricots and mix into batter with ¼ c chopped pecans. Pour into a 8x4 loaf pan with cooking spray. Bake 350 degrees for 55-65 minutes or until toothpick comes out clean. Cool for 10 minutes and remove from pan. For glaze, mix brown sugar, butter, & milk in small pan. Cook and stir over medium heat until smooth. Cool to room temperature and spread over bread. Sprinkle with pecans.