1 (1 lb.) can apricots, packed in juice, drained and pureed
2/3 c. honey
1/2 c. fresh orange juice
1/3 c. vegetable oil
2 eggs (use egg substitute)
1 tsp. grated lemon peel
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1/3 c. coarsely chopped walnuts
1 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt

Combine apricots, honey, orange juice, oil, egg substitute and lemon peel in bowl; reserve.

Combine all-purpose and whole wheat flours, walnuts, baking soda, baking powder and salt in separate bowl.

Combine dry and wet ingredients; stir just until moistened. Coat two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with nonstick cooking spray. Divide mixture into pans. Bake at 325 degrees for 1 hour and 15 minutes or until pick inserted in center comes out clean. Place loaves on rack to cool. Cut each loaf into 14 slices.