Apricot Nut Bread

1/2 cup coarsely chopped hazelnuts or walnuts
1-1/2 cups coarsely chopped dried apricots
1/4 cup apricot nectar or apple juice
2-1/2 cups all-purpose white flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
1/2 cup sugar
2/3 cup nonfat plain yogurt
3 tablespoons hazelnut oil or canola oil
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
3/4 cup golden raisins

Preheat oven to 350 degrees F. Lightly oil a 9-by-5-inch loaf pan or coat it with nonstick cooking spray; set aside. In a shallow pan, toast hazelnuts or walnuts in the oven for 3 to 5 minutes, or until golden brown and fragrant. Set aside to cool. In a small saucepan, combine 1/2 cup of the apricots and nectar or juice. Bring to a simmer, remove from heat and let stand for 10 minutes. Transfer the apricots and their liquid to a food processor and process until a chunky puree forms; set aside. (You should have about 1/2 cup puree.)

In a large bowl, whisk flour, baking powder, baking soda and salt. In another large bowl, whisk egg, egg whites, sugar, yogurt, oil, lemon zest, vanilla and the apricot puree. Stir the apricot mixture into the dry ingredients just until combined. Fold in raisins, hazelnuts and the remaining 1 cup chopped apricots. (The batter will be thick.) Turn the batter out into the prepared pan, smoothing the top.  Bake for 50 to 60 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes. Loosen the edges and invert the loaf onto a wire rack to cool.

Yield: 1 loaf, 16 slices