Apricot Almond Quickbread

3/4 cup dried apricots

1 cup boiling water

2 cups all-purpose flour

1 tablespoon baking powder

3/4 cup granulated sugar

1/2 cup toasted almonds -- sliced

2 eggs

1 cup milk, 2% lowfat

1/3 cup unsalted butter -- melted

1/4 teaspoon almond extract -- pure

1/2 teaspoon vanilla extract -- pure

1. Preheat oven to 350F/180C. If the almonds are not already toasted, spread them on a cookie sheet and bake at 350F/180C for 5 to 10 minutes or until light brown. 2. Chop dried apricots. The easiest way to do this is to cut them with scissors. Place apricot pieces in a bowl and cover with the boiling water. Allow them to rest for 10 minutes while preparing the batter. 3. Combine the flour, baking powder, and sugar. Stir together well. Stir in the almonds. 4. Combine the eggs, milk, melted butter and extracts. Pour the wet ingredients over the dry ingredients and stir only until blended. 5. Drain the apricots and pat dry with paper towels. Stir them into the batter. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L loaf pan and bake for 1 hour. Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool. Makes one 9-in x 5-in/2 L loaf. (exceeds size of pan?)