Apricot Nut Bread
¾ cup dried apricots
¾ cup warm water
2 cups sifted all-purpose flour
3 tsp. double-acting baking powder
¼ tsp. baking soda
¾ tsp. salt
1 cup sugar
1 egg, slightly beaten
2 Tbsp. melted shortening
½ cup water, apricot water, orange juice, or milk
1 cup finely chopped walnuts
Wash apricots and let soak in water about half an hour to soften. Drain apricots and chop fine (about ½ cup). Sift flour; measure and sift with baking powder, baking soda, salt and sugar into mixing bowl, add all remaining ingredients and mix lightly, just until well-blended. Pour into well-greased loaf pan (9 x 5 x 3 bottom measurement), the bottom lined with waxed paper. Bake in moderate oven (350°F) until done, about 1 hour. Remove from pan and cool on rack. For best slicing, store 24 hours before cutting. Yield 1 loaf.
To serve: Slice thin and spread with softened butter or cream cheese and pass open-faced or sandwiched.