Grease a 9x5x3 inch loaf pan. Combine apricots, water and brandy in a heavy saucepan. Bring to a boil, reduce heat and shimmer, uncovered 10 minutes or until liquid is absorbed. Cool.
2
Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Stir in nuts.
3
combine apricots, egg, buttermilk and oil. Add to dry ingredients. Stir only until dry ingredients are moistened. Turn batter into prepared pan.
4
Bake in reheated 350-degree oven 55-60 minutes or until toothpick inserted in certer comes out clean. Cool 10 minutes in pan on rack. Remove from pan; cool completely before slicing.
