Apricot Nut Bread

1 (15 ounce) can apricot halves
1/3 cup shortening
1/2 cup white sugar
2 eggs
1 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts


Preheat oven at 350 F. Drain apricots, and save syrup. Puree apricots in a food processor,
adding syrup if necessary to make 1 cup.
Whisk together the flour, baking powder, soda, and salt.
In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy.
Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter
into a greased and floured 9 x 5 loaf pan.
Bake for 50 minutes. Remove from pan, and cool on a rack.