DOUBLE APRICOT BREAD
Bite into a piece of this winning bread and savor its luscious, tangy apricot flavor. From BH&G.
Provided by Bev I Am
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 11
Steps:
- In the blender or food processor bowl blend or process canned apricot halves until smooth; set 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 oil.
- Add to flour mixture, stirring just until combined.
- Stir in dried apricots.
- Pour into two greased and floured 8 x 4 inch or 7 1/2 x 3 loaf pans.
- 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.
- Slice and serve with margarine or butter, if desired.
- Make ahead tips: 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.
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