This low-fat quick bread has twice the apricot flavor! Canned apricots are blended and mixed in to flavor the bread while snipped dried apricots add texture to each bite. Try a slice for breakfast or for a late afternoon snack.
Nutrition per serving may change if servings are adjusted.
1 16-ounce can apricot halves, drained
1¾ cups all-purpose flour
¾ cup whole-wheat flour
1¼ cups sugar
3½ teaspoons baking powder
1 teaspoon salt
½ teaspoon pumpkin pie spice
2 eggs, beaten
½ cup milk
3 tablespoons cooking oil
1 cup snipped dried apricots
In a blender container or food processor bowl blend or process canned apricot halves until smooth. Set apricot puree aside.
In a 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 snipped dried apricots. Pour into two greased and floured 8x4x2-inch or 7½x3½x2-inch loaf pan with bottom lined with parchment paper.
Bake in a 350°F oven 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely; remove parchment paper. Slice and serve with margarine or butter, if desired.
To make ahead: Wrap loaves in foil; refrigerate overnight. Or, wrap in foil; place in airtight freezer container or plastic freezer bags; seal, label and freeze up to 1 month. Thaw overnight before serving.