Double Apricot Bread

Recipe Ingredients

1		Apricot halves 16oz - (drain)
1 3/4 cups	109g / 3.8oz	All-purpose flour
3/4 cup	46g / 1.6oz	Whole wheat flour
1 1/4 cups	247g / 8.7oz	Sugar
3 1/2 teaspoons	17ml	Baking powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pumpkin pie spice
2		Eggs - (beaten)
1/2 cup	118ml	Milk
3 tablespoons	45ml	Cooking oil
1 cup	237ml	Snipped dried apricots

Recipe Instructions

In a blender container 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 anlther bowl combine eggs, the apricot puree, milk and cooking oil.

Add to flour mixture, stirring just until combined. Stir in dried apricots. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350F 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.

Makes 2 loaves.

Source:
Chart House Lodge, Brookings, OR

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