Instructions: Cut apricots into pieces into a small bowl. Pour hot water over all. Let soften for 30 minutes. Drain, reserving 1/4 cup apricot water. Set aside.

In mixing bowl, cream butter, sugar and egg. Combine flour, baking soda, baking powder, and salt. Add to creamed mixture alternately with orange juice and apricot water. Stir in apricot pieces and pecans. Spoon into a greased and floured 9 x 5 x 3 loaf pan. Bake at 350 degrees for 55 - 60 minutes, until bread tests done with a wooden pick. Combine apricot spread ingredients and refrigerate until serving time.

Marylee Granberry

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