Golden Apricot Nut Bread

1. Heat the oven to 325 F (165 C/Gas 3).

2. Generously grease and flour a 9-by-5-by-3-inch loaf pan or line it with parchment paper and grease the paper.

3. Pour the 3/4 cup of boiling water over apricots; let stand 15 minutes.

4. In a medium bowl combine the all-purpose flour, baking powder, and salt. Stir with a spoon or whisk to blend thoroughly. Set aside.

5. In a mixing bowl with an electric mixer, beat the butter, sugar, eggs and corn syrup together until smooth and well blended. Stir in chopped apricots with water in which they were soaked and then add the chopped nuts.

6. Gradually stir the dry ingredients into the wet mixture; stir until blended.

7. Spoon the batter into prepared pan.

8. Bake in the preheated oven for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until wooden pick inserted in center of the loaf comes out clean.

9. Cool the apricot bread in the pan for 10 minutes.

10. Run a knife all around the edge of the pan and then carefully turn the bread out. If the pan was lined with parchment paper, lift it out with the ends of the paper and carefully peel the paper off. Cool the bread completely on a rack. Slice to serve.

11. Serve with a flavored fruit butter spread, cream cheese, or preserves if desired.

12. Makes one large loaf of apricot nut bread.

Tips and Variations

• Spiced Cream Cheese Spread - Combine 4 ounces of softened reduced-fat cream cheese (Neufchatel) with 1 tablespoon of sugar, 1/2 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and a dash of ground ginger. Beat with an electric mixer until fluffy.

• Fruit Cream Cheese Spread - Beat 4 ounces of softened reduced-fat cream cheese until fluffy. Add 2 or more tablespoons of strawberry, raspberry, or blueberry jam and mix until smooth.