Orange Apricot Bread

When I was 1st starting to learn to bake I used to make quick breads all the time. It's like cake, but not. What's not to love? Add in my fear of yeast breads, quick breads were the ultimate answer. This great one is perfect for mornings!

6 ozs dried apricots, coarsely chopped
2 cups water
2 tbsp butter
1 cup sugar
1 egg, slightly beaten
1 tbsp finely grated orange peel
3 1/2 cups sifted all-purpose flour
1/2 cup nonfat dry milk powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup orange juice
1/2 cup chopped walnuts or pecans

Preheat oven to 350°. Lightly grease two 9x5x3-inch loaf pans.
Cook apricots in water in a covered saucepan for 10-15 minutes, until apricots are mushy. Drain and reserve 3/4 cup liquid; set fruit aside to cool.
In a mixing bowl with electric mixer, cream margarine and sugar. Beat in egg and orange peel just until blended. Into a separate bowl, sift flour, dry milk, baking powder, soda, and salt. Stir sifted mixture into to creamed mixture alternately with reserved apricot liquid and orange juice.
Stir chopped soaked apricots and pecans into the batter. Turn batter into prepared loaf pans. Bake for 40 to 45 minutes or until bread springs back when lightly touched in center. Cool 5 minutes in pan. Remove from pan to rack to cool completely before slicing and serving.