Title: Double Apricot Bread
Categories: Bread Appetizer
Yield: 18 Servings

FROM: JAN COPELAND, ARIZONA
1	cn	Apricot halves 16oz (drain)
1 3/4	c	All-purpose flour
3/4	c	Whole wheat flour
1 1/4	c	Sugar
3 1/2	ts	Baking powder
1	ts	Salt
1/2	ts	Pumpkin pie spice
2		Eggs (beaten)
1/2	c	Milk
3	tb	Cooking oil
1	c	Snipped dried apricots

In a blender container or food processor bowl blend or process canned apricot halves till smooth. Set aside. In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice. In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add to flour mixture, stiring just till combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve. Makes 2 loaves.

Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12% vit. A, 13% thiamine.

From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93 From: Better Homes and Gardens, Test Kitchen (March, 1991)

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