Double Apricot Bread

Directions

1. 1
   In the blender or food processor bowl blend or process canned apricot halves until smooth; set aside.
2. 2
   In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt and pumpkin pie spice.
3. 3
   In another bowl combine eggs, the apricot puree, milk and oil.
4. 4
   Add to flour mixture, stirring just until combined.
5. 5
   Stir in dried apricots.
6. 6
   Pour into two greased and floured 8 x 4 inch or 7 1/2 x 3 loaf pans.
7. 7
   Bake in a 350°F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean.
8. 8
   Cool in pans 10 minutes.
9. 9
   Remove from pans. Cool completely.
10. 10
    Slice and serve with margarine or butter, if desired.
11. 11
    Make ahead tips: Wrap loaves in foil; refrigerate overnight.
12. 12
    Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label, and freeze up to 1 month.
13. 13
    Thaw overnight before serving.