Apricot Streusel Loaf

As we sit here on the 26th of February with no hopes of it getting warm thinking perhaps, as I come across these recipes, I should just start planning for Christmas 2014 baking now.  I love apricots...and I don't even have to sub in pecans because they're already there.

1 6oz. package dried apricots
1/2 C. pecans
1 1/2  tsp. baking powder
1 tsp. baking soda
2 1/2 C. flour
1 1/4 C. sugar
3/4 C. margarine or butter
1 8oz. container sour cream
3 large eggs. beaten
2 tsp. vanilla

Preheat oven to 350 degrees.  Grease 9x5 metal loaf pan.  Chop apricots and pecans; set aside.  In a large bowl, mix baking powder, baking soda, 2 C. flour, and 1 C. sugar.  With pastry blender or two knives used scissor fashion, cut 1/2 C. margarine into flour mixture until mixture resembles coarse crumbs.

Stir in sour cream, eggs and vanilla until flour mixture is just moistened.  Stir in chopped apricots and pecans.  Spoon batter evenly into loaf pan.

Prepare streusel:  In bowl, with fingertips, mix remaining 1/2 C. flour, 1/4 C. sugar, and 1/4 C. margarine, softened, until mixture resembles coarse crumbs.

Sprinkle streusel topping over batter.  Bake loaf 60 to 70 minutes, until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes; remove from pan.  Cool completely on rack.