It is brown and crusty on the outside...with bits of tart apricot and toasted almond scattered throughout. Also, it seems to me the flavors are more subtle if the bread sets for a day.
1 1/2 cups dried apricots that have been cut in half
1 cup boiling water
1/2 cup brandy
2 tablespoons butter
1 cup sugar
1 teaspoon salt
1 1/2 cups white flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 cup toasted slivered almonds
1 egg, well beaten
2 tablespoons orange marmalade
Preheat the over to 350 (F). Butter a loaf pan. Put the apricots in a bowl and add the 1/2 cup brandy and the boiling water...add the butter, sugar and salt...stir gently...and then let cool until lukewarm. In large bowl then combine the apricot brandy mixture with all the other ingredients and mix very well.
Spoon into prepared loaf pan and bake for one hour and 15 minutes (1 1/4 hours). Remove from the pan and cool on a rack.