1).  PREHEAT THE OVEN TO 350F.  IN A SMALL BOWL, POUR ENOUGH BOILING WATER OVER APRICOTS TO COVER; LET STAND FOR 5 MINUTES.  DRAIN AND SET ASIDE.

2).  MEANWHILE, IN A LARGE BOWL, STIR TOGETHER THE FLOUR, GRANULATED SUGAR, BAKING POWDER, AND SALT.  IN A MEDIUM-SIZE BOW, COMBINE THE EGG WHITES, APRICOT NECTAR, OIL, AND ORANGE RIND.   ADD TO THE FLOUR MIXTURE ALL AT ONCE, STIR JUST UNTIL COMBINED.  FOLD IN THE APRICOTS AND CHOPPED PECANS.

3).  SPOON INTO A LIGHTLY GREASED 8” X 4” X 2” LOAF PAN.  BAKE FOR 50-55 MINUTES OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.  COOL THE BREAD IN PAN ON A WIRE RACK FOR 5 MINUTES; REMOVE FROM PAN.

4).  IN A SMALL BOWL, GRADUALLY STIR THE ORANGE JUICE INTO THE CONFECTIONERS SUGAR UNTIL MIXTURE IS THIN ENOUGH TO DRIZZLE.  DRIZZLE OVER LOAF.  COOL COMPLETELY.