Ingredients:
1 Cup dried apricot, chopped
1 Cup sugar
1 Cup quick cooking oats
3/4 Cup whole wheat flour
1/4 Cup cake flour
2 Teaspoon baking powder
1/2 Teaspoons salt
1/2 Teaspoon baking soda
1/2 Cup orange juice concentrate
1 Egg
2 Tablespoon vegetable oil
1 Cup chopped pecans or walnuts
Powdered sugar
Preheat oven to 350’F. Grease 9x5x3” loaf pan. Place apricots in heavy small saucepan. Add enough water to pan to just cover apricots. Simmer until apricots are plump and water is absorbed, cool. Combine sugar and next 6 ingredients in large bowl. Stir in orange juice, egg and oil. Mix in nuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and tooth pick inserted in center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf pan out onto rack and cool completely. Sift with powdered sugar on loaf (Can be prepared a day ahead.) Wrap tightly with plastic wrap and store at room temperature.
Good Yield 1 loaf
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