Grease and lightly flour a 7 1/2x3 1/2-inch loaf pan (see Tip). If desired, line the bottom of the pan with parchment paper; set aside.Advertisement
Combine all-purpose flour, sugar, whole-wheat flour, baking powder, salt, and pumpkin pie spice in a medium bowl. Combine egg, applesauce, and oil in a small bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened. Fold in dried apricots. Pour into the prepared pan.
Bake in a 350 degrees F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool on the wire rack. Remove the parchment paper, if using. Wrap in plastic wrap and store overnight before slicing.
Tip: For smaller loaves, use two 5 3/4x3-inch loaf pans, or four 4 1/2x2 1/2-inch individual loaf pans. Follow recipe as directed, except in Step 3, bake for 20 to 25 minutes.
To make ahead: Wrap bread in foil and place in plastic freezer bag(s). Seal, label, and freeze for up to 3 months. Thaw overnight before serving.
1/2 fat, 1/2 fruit, 1/2 other carbohydrate, 1/2 starch