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
butter (optional)

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 another bowl, combine eggs, the apricot puree, milk and cooking oil. Add to flour mixture, stirring just until combined. Stir in dried apricots. Pour into 2 greased 8x4x2 inch or 7 1/2 x 3 1/2 x 2 inch loaf pans. Bake in 350 degree oven 45 to 50 minutes.

Remove from pans. Cool completely. Slice and serve with butter, if desired. Makes 2 loaves; 18 servings.