Heat oven to 350 degrees F. Spray bottom only of 8 x 4-inch metal loaf pan with cooking spray. Stir together flour, granulated sugar, baking soda and salt in large bowl. Add apricots and 3 tablespoons of the almonds; mix well. Set aside.
In medium bowl, beat orange juice, egg, melted butter, extracts and, if desired, orange peel with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. Do not overmix.
Pour batter into prepared pan. Sprinkle with remaining almonds. Bake 50 to 55 minutes, until golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.