Apricot Nut Bread

1 C B&R Farms Diced Dried Apricots
1 C water
2 lg eggs
3/4 C sugar
½ t almond extract
4 T canola oil
2 C flour
1 ½ t baking powder
½ t baking soda
3 T milk
1 T lemon juice
grated lemon rind of 1 lemon
½ C chopped walnuts

Pour water over dried apricots in a saucepan. Cook on medium heat for 5 minutes. Cool. In a large mixing bowl beat eggs with sugar until light.  Add extract & oil (1 T at a time) and beat until well blended.  Mix flour, salt, baking powder and baking soda.  Add 2/3 of flour mixture and milk to the egg mixture, beat until blended.

With a spoon, mix in the dried apricots with liquid. Blend in the remaining flour, lemon rind and chopped walnuts. Pour into well-greased and floured bread pan.  Bake at 350F for one hour.