Double Apricot Bread

Bite into a piece of this winning bread and savor its luscious, tangy apricot flavor. From BH&G.

• Ready In: 1 hr 5 mins
• Serves: 18
• Yields: 2 loaves

Ingredients

• 1 (16 ounce) can  apricot halves, drained
• 1 3⁄4 cups 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  large  beaten eggs
• 1⁄2 cup milk
• 3  tablespoons  vegetable oil
• 1  cup  snipped  dried apricot

Directions

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