Dried Apricot-Pecan Bread

SO good! Remember to bake this in advance, it needs to sit overnight minimum. It can sit up to 5 days before serving.

 Take 1 1/2 cups dried apricot halves and chop coarsely, you can also do a couple of pulses in a food processor.

 Place apricots and pecans in a bowl and add 1 cup of boiling water along with 3 tablespoons unsalted butter and 1 cup of sugar. Stir until butter dissolves.

 In another bowl mix together: 2 cups unbleached all purpose flour, 1 1/2 teaspoons baking soda and 1/2 a teaspoon of salt. Add to the pecan mixture and mix well.
Then add 2 large eggs, 1/2 a cup of whole wheat flour,  and 1/2 a cup of orange juice. Mix until moistened, but don't over stir.

 You can use either two 7 1/2-by-31/2 inch loaf pans, or a 10 inch bundt pan. Grease and flour, then after pouring in the batter let it rest about 15 minutes.

 Heat oven to 350 F. For the bundt pan I baked for 45 minutes.

 Refrigerate overnight (or 7-8 hours) before cutting.

Mmmmm.