2 1/2 cups Gold Medal flour

1 cup sugar

3 1/2 tsp. baking powder

1 tsp. salt

1 tbsp. plus 1 tsp. grated orange peel

3 tbsp. salad oil

1/2 cup milk

3/4 cup orange juice

1 egg

1 cup finely chopped nuts

1 cup finely cut-up dried apricots

Heat oven to 350°. Grease and flour loaf pan, 9x5x3 inches or two loaf pans, 8-1/2×4-1/2×2-1/2 inches. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing.