Apricot-Pecan Bread

This is great for a Chrismas gift. I like to include it in a pretty basket with homemade jams, mustard, and oils.

• Ready In: 24 hrs 10 mins
• Yields: 2 loaves

Ingredients

• 2 1⁄2 cups  dried apricots, chopped
• 1  cup  chopped pecans
• 4  cups all-purpose flour, divided
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 2  cups sugar
• 2  large eggs
• 1  tablespoon baking powder
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  orange juice

Directions

1. Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.
2. Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
3. Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.
4. Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.
5. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.