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Double Apricot Bread

Yields:18 servings
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Recipe Cooking TimePreparation20 minutes
Cooking50 minutes
Ready In70 minutes
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Ingredients

16 ounces apricot halves, canned canned, drained
1 3/4 cups flour, all-purpose
3/4 cup whole wheat flour
1 1/4 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 large eggs beaten
1/2 cup milk
3 tablespoons vegetable oil
1 cup apricots, dried snipped

Directions

In a blender container or food processor bowl blend or process canned apricot halves till smooth.

Set aside.

In a large bowl combine all-purpose flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice.

In another bowl combine eggs, the apricot puree, milk and cooking oil.

Add to flour mixture, stiring just till combined.

Stir in dried apricots.

Pour into two greased 8x4x2-inch loaf pans.

Bake in a 350 degree oven 45 to 50 minutes or till a toothpick inserted near center comes out clean.

Cool in pans 10 minutes.

Remove from pans. Cool completely. Slice and serve.

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Eulaallen

Member Review

*****

Punchbowl Cake

Ahit at any party

Reviewed by Eulaallen