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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260
On the Web at: www.tuckinn.com

APRICOT ORANGE BREAD

1 - 7 to 8 oz pkg. moist-pack dried apricots
1 cup boiling water
1/2 cup fresh orange juice
2 Tbs. butter, softened
1 cup sugar
2 eggs
2 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 cup blanched almonds (optional)

Chop apricots into small pieces; place in bowl. Cover with boiling water and orange juice. Set aside to cool. Cream butter and sugar; beat in eggs one at a time. Sift dry ingredients together. Add to creamed mixture alternately with liquid drained from apricots. Mix in apricot pieces and almonds. Turn into three greased & floured 3x7 loaf pans.

Bake at 325, 40-45 minutes.

From: Encore Cookbook.