1 (16 oz.) can apricot halves, drained
1 3/4 c. all purpose flour
3/4 c. whole wheat flour
1 1/4 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. pumpkin pie spice
2 beaten eggs
1/2 c. milk
3 tbsp. cooking oil
1 c. snipped dried apricots

In a blender or food processor bowl blend 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, apricot puree, milk and cooking oil. Add to flour mixture, stirring just until combined. Stir in dried apricots. Pour into 2 greased 8 x 4 x 2 or 7 1/2 x 3 1/2 x 2 inch loaf pans. Bake at 350 degrees 45 to 50 minutes. Remove from pans. Cool completely. Slice and serve with butter.