Apricot Nut Bread

• 1 cup all-purpose flour, sifted
• 1 cup whole-wheat flour, stirred
• 1/2 cup brown sugar, packed
• 1 tablespoon baking powder
• 1 teaspoon grated orange rind,
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 3/4 cup dried apricots, chopped
• 1 cup milk
• 2 tablespoons orange liqueur
• or orange juice
• 2 tablespoons butter or margarine, melted
• 1 egg
• 1 egg yolk

In large bowl, stir together first 8 ingredients; set aside.
In medium bowl, mix milk, liqueur, butter, egg and egg yolk until well blended. Add milk mixture to dry ingredients; stir just until moistened. Pour batter into greased 8 1/2x 4 1/2x2 1/2-inch loaf pan. Bake in 350 degree oven 45 to 50 minutes, or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove; cool on rack. Makes 1 loaf.
From "Farm Journal's Homemade Breads"