Ingredients
1 cup chopped dried apricots
1 (14 ounce) package pumpkin quick bread/muffin mix
1 cup water
3 tablespoons vegetable oil
1 (15 ounce) can apricot halves, drained
1 (16 ounce) container cream cheese frosting
1/2 cup chopped pecans
Directions
Set aside 1/2 cup dried apricots for garnish. In a small bowl, soak remaining apricots in hot water for 5 minutes; drain well. Puree in a food processor or blender.
In a large mixing bowl, combine the quick bread mix, water, eggs, oil and pureed apricots. Stir in canned apricots. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.
Bake at 375 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost cake with cream cheese frosting; sprinkle with pecans and reserved apricots. Refrigerate leftovers.
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