Apricot Walnut Tea Bread

Preheat your oven to 350°; grease a 9-inch loaf pan.

Cut the apricots into small pieces and places in a bowl; add the boiling water and set aside to cool.

Sift the flour, baking powder, and salt and set aside.

In a large bowl, combine the egg, vanilla, sugar and oil; beat until blended.

Gradually add the apricot mixture, beating constantly.

Add the flour mixture and beat until smooth; stir in the nuts, then scrape the dough into the prepared pan.

Bake for 1 hour.

Let the bread cool in the pan for 10 minutes, then loosen with spatulas and transfer to a rack; cool then wrap in foil and store in the fridge for at least 12 hours before serving.