Double Apricot Bread

1. 1

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

2. 2

   Set aside.

3. 3

   In a large bowl combine all-purpose flour, whole wheat flour, sugar, baking powder, salt and pumpkin pie spice.

4. 4

   In another bowl combine eggs, the apricot puree, milk and cooking oil.

5. 5

   Add to flour mixture, stirring just until combined.

6. 6

   Stir in dried apricots.

7. 7

   Pour into two greased 8x4x2-inch loaf pans.

8. 8

   Bake in a 350F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean.

9. 9

   Cool in pans 10 minutes.

10. 10

    Remove from pans.

11. 11

    Cool completely.

12. 12

    Slice and serve.

No additional tips available.