Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.
Cook apricots in water in a covered medium-sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.
Cream together the margarine and sugar. By hand, beat in the egg and orange peel.
In a separate bowl, sift together the flour, dry milk powder, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
Stir apricot pieces and pecans into batter.
Turn batter into prepared pans.
Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.
Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.