This is modified from a recipe I found in a 1930 Better Homes & Gardens cookbook. I haven't tried this, because sweet stuff and I aren't getting along these days, but if you try it, *please* let me know how it came out!
1/2 lb dried apricots 1 cup water 1/2 cup sugar
1 beaten egg (use Eggbeaters or 2 egg whites) Sour milk (use soy milk with a squirt of lemon juice) 2 tbsp melted shortening (use canola oil) 2 1/2 cups flour 1/2 tsp salt 3 tsp baking powder 1/2 tsp baking soda 1 cup sugar 1/2 cup chopped pecans (I'd probably omit due to fat content, but that's up to you!)
Cook the apricots with water and 1/2 cup sugar till apricots are soft. Drain and reserve juice. Force fruit through a sieve and cool. (Or mash them like crazy in a food processor.)
Combine the apricot juice with "sour milk" to make 1 cup total.
Combine egg, juice/milk mixture, and oil. Add apricot pulp and mix. Add flour, sifted with the remaining dry ingredients; add nuts (if using). Stir only until mixed. Bake in greased 2-lb loaf pan at 350 for 1 hour.