Apricot Bread

1 c. (about 20) dried apricots, snipped into raisin size pieces

2 c. warm water

1 c. sugar

2 T. butter, room temp

1 egg

3/4 c. rum punch (or orange juice)

2 c. flour

1/4 t. baking soda

1/2 t. salt

3/4 c. almonds, sliced (or chopped nuts of choice)

Soak apricot pieces in warm water for 30 minutes.  While apricots are soaking, cream butter, sugar and egg together, in the large bowl of a stand mixer fitted with the paddle attachment, until creamy.  Stir in the rum punch.  Combine dry ingredients and stir into creamed mixture just until combined. Drain the apricots and stir into the batter along with the almonds.  Place into a 9x5 loaf pan that has been treated with baking spray.  Bake in a preheated 350* oven for 45-50 minutes or until a skewer inserted in the center removes cleanly.