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  Persimmon Pecan Bread with Apricots



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6 tablespoons butter, melted
1/2 cup honey
1 1/2 cups soft persimmon pulp (about 4)
2 eggs
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seed meal
2 tablespoons very hot water
1/2 cup dried apricots, finely chopped
1/2 cup pecans, chopped and toasted
Mix honey into melted butter, add persimmons
and eggs, beating until well blended.
Stir together flour, soda, salt and flax seed
meal. Mix into butter mixture in two portions,
adding 1/2 the hot water after each
flour addition to make a smooth dough. Gently
stir in apricots and pecans. Push into buttered
pan and bake at 325 degrees for 45-55
minutes, until brown and firm to the touch.