Double Apricot Bread

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

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 spice
• 2 large beaten eggs
• 1/2 cup milk
• 3 tablespoons vegetable oil
• 1 cup snipped dried apricot

Recipe

• 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 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.