Apricot Bread

1 cup dried apricots
3/4 cup hot water
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup cup orange juice
1/2 cup pecans, chopped

Cut apricots into pieces in small bowl; pour hot water over all.  Let soften for 30 minutes.  Drain; reserve 1/4 cup apricot water.  Set aside apricot pieces.

Combine butter, sugar & egg in mixing bowl; cream well. Combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture, alternate with apricot water and orange juice.  Stir in apricot pieces and pecans. Pour into 2 small greased and floured loaf pans.  Bake at 350°F for at least 45 minutes.  Test center with a spaghetti straw that comes out clean.