Double Apricot Bread

• 1 (16 oz.) can unpeeled apricot halves, drained
• 1 3/4 c. all-purpose flour
• 1 1/4 c. sugar
• 3/4 c. whole wheat flour
• 3 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. pumpkin pie spice
• 2 beaten eggs
• 1/2 c. milk
• 3 Tbsp. cooking oil
• 1 c. snipped dried apricots
• butter

1. In a blender, process canned apricots until smooth.
2. Set aside.
3. In a large mixing bowl, stir together the flour, baking powder, salt and pumpkin pie spice.
4. In another mixing bowl, combine the eggs, milk, cooking oil and the apricot puree.
5. Add the egg mixture to the flour mixture, stirring just until combined.
6. Stir in the dried apricots.
7. Pour the batter into 2 greased 8 x 4 x 2-inch pans.
8. Bake in a 350u0b0 oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
9. Cool in the pans on a wire rack for 10 minutes.
10. Remove from pans.
11. Cool completely.
12. Slice and serve with butter.

unpeeled apricot halves, flour, sugar, whole wheat flour, baking powder, salt, pumpkin pie spice, eggs, milk, cooking oil, apricots, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=883314 (may not work)