Apricot Pecan Bread

2 1/2 c. dried apricots, chopped
1 c. chopped pecans
4 c. all-purpose flour, divided
1/4 c. butter, softened
2 c. sugar
2 large eggs
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. orange juice

Place apricots in warm water and let stand 30 minutes. Drain. Stir in
pecans and 1/2 c. flour. Set aside.
Beat butter at medium speed with an electric mixer for 2 minutes or
until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time,
beating after each addition.

Combine remaining 3 1/2 c. 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 bread batter into 2 greased and floured 8" loaf pans.

Bake at 350-degrees F for 1 hour or until a wooden pick inserted in
center comes out clean. Cool in pan on wire rack for 10 - 15 minutes. Remove from pan. Cool completely on wire rack.

Yields - 2 loaves.
This recipe is from Southern Living Christmas at Home 2001