Double Apricot Bread

Recipe From : Better Homes & Gardens

1 can apricot halves — (16 ounce) drained
1 3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/4 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs — beaten
1/2 cup milk
3 tablespoons cooking oil
1 cup dried apricots — snipped

1. In a blender container or food processor bowl blend or process canned apricot halves until smooth. Set aside.

2. In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt, and pumpkin pie spice. In another bowl combine eggs, the apricot puree, milk, and cooking oil. Add to flour mixture, stirring just until combined. Stir in dried apricots. Pour into two greased and floured 8x4x2-inch or 7-1/2×3-1/2×2-inch loaf pans.

3. Bake in a 350 degree F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve with margarine or butter, if desired. Makes 2 loaves (18 servings).

Make ahead tips: Wrap loaves in foil; refrigerate overnight. Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw overnight before serving.