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

Preheat oven to 350 degrees. In blender or processor, puree apricot halves until smooth. Set aside. In a large bowl, combine the 2 flours, sugar, baking powder, salt and spice. In another bowl, combine eggs, apricot puree, milk, and oil. Add liquid mixture to flour mixture, stirring until just combined (do not over beat).

Stir in dried apricots and nuts. Pour into 2 greased loaf pans (8x4x2 inch or 7 1/2 x 3 1/2 x 2 inch). Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then remove from pans. Makes 2 loaves.