Apricot Orange Bread

1-3/4 c all-purpose flour
3 / 4 c granulated sugar
1 / 2 teaspoon salt
1 teaspoon baking soda
1 / 2 c sliced almonds, divided
1 / 2 c dried apricots, chopped finely (about 15)
2 / 3 c orange juice
1 / 3 c (5-1/3 tablespoons) unsalted butter, melted and cooled
1 egg
1 / 2 teaspoon almond extract
1 / 2 teaspoon vanilla extract
1 tsp tablespoon finely grated orange zest (optional)
Orange Glaze
c confectioners 1 / 2 'sugar
1 tablespoon orange juice


Preheat oven to 350 degrees F. Spray bottom only of 8 4-inch metal baking pan with cooking spray bread x. Combine flour, sugar, baking soda and salt in large bowl. Add the apricots and 3 tablespoons almonds and mix well. Set aside. In a medium bowl, whisk lemon juice, eggs, melted butter, extract and, if desired, orange peel with a whisk or fork to mix well. Add all at once to dry ingredients. Stir until dry ingredients are moistened. Do not overmix. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50-55 minutes, until browned and choose wood inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely. For frosting, combine powdered sugar and orange juice in a small bowl, mix until smooth. Pour over bread. Let stand until glaze has set. Store tightly wrapped at room temperature up to 2 days.