1 & 1/2 cup canned pumpkin puree

3/4 tsp cinnamon

1 cup sugar

3/4 tsp nutmeg

1 cup vegetable oil

3/4 tsp salt

3 large eggs

1 (4 & 3/4 oz) package vanilla pudding and pie filling mix

2 & 1/4 cup flour

1 & 1/2 tsp baking soda

1 & 1/2 tsp baking powder

1 & 1/2 cup chopped dried apricots

1 & 1/2 cup chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, combine pumpkin puree, sugar, vegetable oil and eggs; mix until blended.

In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Add dry mixture to pumpkin mixture and blend. Fold in vanilla pudding and pie filling mix.

Stir in dried apricots and walnuts. Pour into two greased 8.5×4.5×2.5″ bread pans. Bake one hour or until tester inserted in the center comes out clean. Cool 10 minutes; remove breads to wire rack. After bread is completely cooled, slice and serve. If desired, wrap loaves tightly and freeze up to 3 months. Makes 2 loaves.

Recipe by E. Jean Sharpe

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