Recipe - Double Apricot Bread

FROM: JAN COPELAND, ARIZONA
1 cn Apricot halves 16oz (drain)
1 Three fourths cup Allpurpose flour
Three fourths cup Whole wheat flour
1 One fourth cup Sugar
3 One half teaspoon Baking powder
1 teaspoon Salt
One half teaspoon Pumpkin pie spice
2 Eggs (beaten)
One half cup Milk
3 tablespoon Cooking oil
1 cup Snipped dried apricots

In a blender container or food processor bowl blend or process canned
apricot halves till smooth. Set aside. In a large bowl combine allpurpose
flour, whole wheat flour, sugar, bakin powder, salt and pumpkin pie spice.
In anlther bowl combien eggw, the apricot puree, milk and cooking oil. Add
to flour mixture, stiring just till combined. Stir in dried apricots. Pour
into two greased 8x4x2inch 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. Makes
2 loaves.

Nutrition information per serving: 186 cal (15% from fat), 3 g fat, 245 mg
chol. 3 g pro., 37 g carbo. 2 g dietary fiber, 187 mg sodium, U.S. RDA: 12%
vit. A, 13% thiamine.

From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) 10/93
From: Better Homes and Gardens, Test Kitchen (March, 1991)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini