- Grease and lightly flour one 5-3/4x3x2-inch loaf pan or two 4-1/2x2-1/2x1-1/2-inch individual loaf pans; set aside.
- In a medium bowl combine all-purpose flour, sugar, whole wheat flour, baking powder, salt, and pumpkin pie spice. In a small bowl combine egg, applesauce, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in dried apricots. Pour into prepared pan(s).
- Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool on wire rack. Wrap and store overnight. Makes 6 servings.
From the Test Kitchen
Wrap bread in foil and place in plastic freezer bag(s). Seal, label, and freeze up to 3 months. Thaw overnight before serving.
For 12 Servings:
Prepare as above, except use one 7-1/2x3-1/2x2-inch, two 5-3/4x3x2-inch or four 4-1/2x2 1/2x1-1/2-inch individual loaf pan(s) (in step 1). Bake in a 350 degree F oven for 45 to 50 minutes for the large pan (20 to 25 minutes for small pans) or until a wooden toothpick inserted near the center(s) comes out clean.
To Make Muffins:
Line 2-1/2-inch muffin pans with paper bake cups and fill 1/2-full with batter. Bake in a 350 degree F oven for 20 minutes or until a wooden toothpick inserted in center comes out clean. Small version of recipe makes 4 muffins and larger version makes 8.
Our Test Kitchen recommends 1 egg for either size recipe.