Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
½ cup granulated sugar
¼ cup whole-wheat flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon pumpkin pie spice
1 beaten egg or ¼ cup refrigerated or frozen egg product, thawed
½ cup applesauce
2 tablespoons cooking oil
½ cup snipped dried apricots
Grease and lightly flour a 7½x3½-inch loaf pan (see Tip). If desired, line the bottom of the pan with parchment paper; set aside.
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°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 5¾x3-inch loaf pans, or four 4½x2½-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.