Apricot Quick Bread

Years ago I read a book in which they made Apricot or peach bread with canned fruit. My children do not like the texture of canned apricots, so I decided to try them in bread, and voila! I couldn't find the recipe from the book (it was one of the Hannah Swenson mysteries by Joanne Fluke), but I found a quick bread recipe for peach bread and modified it....

3 1/2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 sugar
3/4 c. shortening(sorry, have some in my food storage.  I'm sure you can substitute with oil or butter)
3 eggs
3/4 cup milk
Sift together flour, baking powder soda and salt.  Cream together shorteneing and sugar, then add eggs beating thoroughly til light and fluffy.  Add dry ingredients alternately with milk to creamed mix.  Add 2 cups of canned appricots drained and pureed, combined with 1 1/2 tsp cinnamon.

Pour into greased bread pans.  Bake 350*F for 1 hour.  Cool in pan 10 min.  Then cool on wire racks.  Makes 2 loaves.