Total Calories: 557
Heat oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan and set aside. Drain apricots, reserving syrup. Purée apricots in a blender or force through a sieve. Add enough apricot syrup to measure 1 cup set aside. In a small bowl, sift together flour, baking powder, baking soda and salt stir in nuts and set aside. In a large mixer bowl, cream together sugar and butter or margarine beat in eggs. Stir in orange or lemon juice and reserved purée. Stir in flour-nut mixture until combined. Pour batter into the prepared pan and bake for 40 to 50 minutes or until tests done. Cool 10 minutes remove from pan and cool on a wire rack.
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