Recipe - Apricot Almond Tea Bread

6 ounce Dried apricots; coarsely
chopped
Three fourths cup Orange juice
2 One half cup Allpurpose flour
One half cup Granulated sugar
One half cup Packed brown sugar
3 One half teaspoon Baking powder
1 teaspoon Salt
3 tablespoon Butter or margarine; melted
One half cup Milk
1 Egg
1 cup Slivered or whole natural
almonds; toasted * and
coarsely chopped

Heat oven to 350 degrees. Grease and flour 8 One half x 4 One half x 2 1/2inch loaf
pan. In small saucepan bring apricots and juice just to boiling. Pour into
large bowl; cool to lukewarm. Add remaining ingredients except almonds. Mix
just to blend thoroughly. Gently mix in almonds. Turn into pan; level top.
Bake in center of oven about 1 hour, 15 minutes, until pick inserted into
center comes out clean. Cool in pan 10 minutes. Turn out of pan onto rack
to cool. While still slightly warm, wrap securely in plastic wrap or
aluminum foil. Slice to serve. Flavor is best if bread is allowed to stand
24 hours before serving.