Double Apricot Bread
Double Apricot Bread is an moderately easy dinner. Made with 1 (16 oz.) can unpeeled apricot halves, drained, 1 3/4 c. all-purpose flour, 1 1/4 c. sugar, 3/4 c. whole wheat flour and 3 1/2 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
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 purée.
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.
🍷 Perfect Pairings
Complete your meal with these
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