Double Apricot Bread
1 16-ounce can apricot halves, drained
1 3/4 cups Hodgson Mill white flour
1 1/4 cups sugar
3/4 cup Hodgson Mill whole wheat flour
3 1/2 teaspoons Clabber Girl Baking Powder
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 beaten eggs
1/2 cup milk
3 tablespoons cooking oil
1 cup snipped dried apricots
Grease two 8x4x2-inch or 7 1/2×3 1/2×2-inch loaf pans. Set aside. In a blender container or food processor bowl blend or process canned apricots till smooth. Set aside.
In a large mixing bowl combine all-purpose flour, sugar, whole wheat flour, baking powder, salt, and pumpkin pie spice.
In a medium mixing bowl combine eggs, the apricot puree, milk and cooking oil. Add to flour mixture stirring just till moistened (batter should be lumpy). Stir in dried apricots.
Pour batter into the prepared pans. Bake in a 350° oven for 45 to 50 minutes or till a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove bread from pans and completely cool on the rack. Wrap and store overnight before slicing. Makes 2 loaves (18 servings).