MomsMenu.com Recipe Finder Apricot Quick Bread

This recipe calls for a unique technique during preparation. The batter is poured into the loaf pan and then allowed to stand for 30 min. This step seems to allow the flour to absorb moisture, thereby losing less steam when baked and resulting in a bread with a luxurious texture. So don't think that's a misprint; it's absolutely necessary.
1 cup dried apricots
2 cups all-purpose flour (not self-rising)
2 tsp. baking powder
1/4 tsp. baking soda
1 cup granulated sugar
2 T. drained unsweetened applesauce
1 large whole egg
1/4 cup unsweetened pineapple juice
1/2 cup fresh-squeezed orange juice
2 T. finely chopped pecans
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1) Soak the apricots in warm water to cover
for 30 min.
2) Lightly spray the bottom and sides of a 9X5X3"
loaf pan with vegetable oil. Dust with flour,
knocking out the excess. Set aside.
3) In a med. bowl, sift or stir together the flour,
baking powder, and baking soda. Set aside.
4) In a large mixing bowl, whisk together the sugar,
drained applesauce, and egg until thoroughly combined.
Whisk in the fruit juices. Drain and chop the apricots
and stir them in. Add the flour mixture and stir until
the dry ingredients are just moistened. Pour the batter
into the prepared pan and sprinkle the pecans evenly
over the batter. Let stand for 30 min.
5) Set the oven rack in the middle and
preheat the oven to 350 degrees F.
6) Bake the bread for 55 min., or until
a toothpick inserted in the center comes
out clean. Place the pan on a wire cooling
rack and cool for 5 min. Run a knife around
the pan edge to loosen the bread and lift
it out. Return the bread to the rack to cool
completely before serving.