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 container or food processor bowl, blend or process canned apricot halves until smooth; set aside. In 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 dry apricots.

Pour into greased 8x4x2 or 7 1/2 x 3 1/2 x 2 loaf pans. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near center comes out clean.

Cool in pans 10 minutes. Remove from pans. Cool completely. Slice and serve with butter or fruit spread, if desired. Makes 2 loaves (18 servings).