Preheat oven to 350°. Beat together egg and butter. Mix in apricot juice and 1-3/4 cups of the preserves. Sift together flour, baking powder, soda, and salt. Blend dry ingredients into wet and stir until smooth. Fold in nuts. Bake in greased 9-inch loaf pan 50 to 60 minutes. Remove from oven, let sit 5 minutes, and turn out onto baking sheet. Spread top with remaining 1/4 cup preserves and return to oven 5 minutes to glaze.