Golden Apricot Nut Bread

Dried apricots and pecans give this quick bread its fabulous flavor and texture.

The recipe makes quite a large loaf, so make sure you use a standard 9-by-5-by-3-inch loaf pan. The outside becomes crumbly, so take care to slide a knife or spatula around the sides to loosen it before you take it out of the pan. Let the bread cool completely on a rack before you slice it.

Serve the bread with a flavored butter, lemon curd, or cream cheese spread. Take a look at the tips and variations for two quick and easy cream cheese spreads.

Ingredients

3/4 cup (6 ounces) boiling water

1 cup dried apricots, chopped

3 cups all-purpose flour, 13 1/2 ounces

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup butter or margarine, room temperature

1 cup sugar

2 large eggs

1/2 cup light corn syrup

1 cup chopped walnuts or pecans