Use butter for greasing loaf pans.

1 1/2 c. canned pumpkin puree
1 c. oil
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. ground nutmeg
1 (4 3/4 oz.) pkg. vanilla pudding & pie filling mix
1 c. sugar
3 lg. eggs
1 1/2 tsp. baking soda
3/4 tsp. ground cinnamon
3/4 tsp. salt
1 1/2 c. chopped dried apricots
1 1/2 c. chopped walnuts

Preliminaries: Preheat oven to 350 degrees. Grease 2 (8 1/2" x 4 1/2") loaf pans with butter.

Procedure: In large bowl, combine pumpkin, sugar, oil and eggs; mix until blended. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; stir to blend and add to pumpkin mixture. Stir to blend. Fold in vanilla pudding mix. Add apricots and walnuts, stir to blend. Pour into prepared loaf pans (see preliminaries).

Bake in preheated 350 degree oven for 1 hour or until tester inserted in center comes out clean. Cool 10 minutes in pans; remove breads to wire rack. Cool.

Presentation: After completely cooled, cut into slices or if desired, wrap loaves tightly and freeze up to 3 months. Yield: makes 2 loaves.