Double Apricot Bread

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 7 1/2x3 1/2x2-inch loaf pan with bottom lined with parchment paper.

Bake in a 350 degree 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.