In a blender container or food processor bowl,
blend or process canned apricot halves until smooth.
Set puree aside.

In large mixing bowl, stir together all purpose flour, sugar,
whole wheat flour, baking powder, salt and pumpkin pie spice.
In another mixing bowl, combine eggs, milk, cooking oil
and reserved apricot puree. Add egg mixture to flour mixture,
stirring just until combined. Stir in dried apricots.

Pour batter into 2 greased 8x4x2" OR 7.5x3.5x2" loaf pans.
Bake in 350F oven until a toothpick inserted near centers
comes out clean, 45-50 min. Cool in pans on wire rack for 10 min.
Remove from pans. Cool completely.
Slice and serve with margarine or butter, if desired.
Makes 2 loaves or 18 servings.