Apricot Pumpkin Bread

1 lg egg
1 C sugar
1 C canned pumpkin
1/2 C salad oil
1/2 C orange juice
2 C flour
1 t baking soda
1/2 t each:
   baking powder
   ground cinnamon
   ground cloves
   ground nutmeg
   ground ginger
1/2 C chopped walnuts
1 C chopped B&R Farms Dried Apricots

In large bowl, beat together eggs, sugar, pumpkin, oil and orange juice.
Stir flour with soda, baking powder, cinnamon, cloves, nutmeg and ginger and add to egg mixture. 
Stir in nuts and dried apricots. Pour into a greased loaf pan & bake at 350F  until toothpick comes out clean. About 1 hour. Cool 15 mins. before turning out.