Double Apricot Bread - unpeeled apricot halves

Method

• In a blender, process canned apricots until smooth.
• Set aside.
• In a large mixing bowl, stir together the flour, baking powder, salt and pumpkin pie spice.
• In another mixing bowl, combine the eggs, milk, cooking oil and the apricot puree.
• Add the egg mixture to the flour mixture, stirring just until combined.
• Stir in the dried apricots.
• Pour the batter into 2 greased 8 x 4 x 2-inch pans.
• Bake in a 350° oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pans on a wire rack for 10 minutes.
• Remove from pans.
• Cool completely.
• Slice and serve with butter.