Double Apricot Bread
1 can (17 oz)
apricots, drained; reserve liquid
Puree canned apricots; set aside.
Combine flour, sugar, baking powder, salt and spice in medium bowl.
Combine pureed apricots, milk, eggs, and oil in a large bowl. Stir till well blended.
Gradually add dry ingredients and mix until just combined.
Fold in dried apricots.
Pour into 2 greased 8x4 inch loaf pans.
Bake at 350° for 45 to 50 minutes or until tests done. Cool for 10 minutes, remove from loaf pans.
Combine powdered sugar and apricot liquid, stirring until smooth. Drizzle over bread.