Double Apricot Bread

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 18
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In the blender or food processor bowl blend or process canned apricot halves until smooth; set aside.
  • 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 oil.
  • Add to flour mixture, stirring just until combined.
  • Stir in dried apricots.
  • Pour into two greased and floured 8 x 4 inch or 7 1/2 x 3 loaf pans.
  • Bake in a 350°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.
  • 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.
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