Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.5 Kcal (1107 kJ) | ||
| Calories from fat | 49.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 37.45mg | 12% | |
| Sodium | 255.87mg | 11% | |
| Potassium | 399.93mg | 9% | |
| Total Carbs | 50.03g | 17% | |
| Sugars | 22.74g | 91% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.7mg | 9% | |
| Calcium | 109.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 287.77 Kcal (1205 kJ) | ||
| Calories from fat | 54.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 9% | |
|---|---|---|---|
| Cholesterol | 40.74mg | 12% | |
| Sodium | 278.38mg | 11% | |
| Potassium | 435.11mg | 9% | |
| Total Carbs | 54.43g | 17% | |
| Sugars | 24.74g | 91% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 5.54g | 10% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.8mg | 9% | |
| Calcium | 119.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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