1. Grease and lightly flour on 7 1/2 x 3 1/2 x 2-inch, two 5 3/4 x 3 x 2-inch, or four 4 1/2 x 2 1/2 x 1 1/2-inch individual loaf pan(s); set aside.

2. In a medium bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. In a small bowl, combine egg, applesauce and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in dride apricots. Pour into prepared pan(s).

3. Bake in a 350 F. oven for 45 to 50 minutes for the 7 1/2 x 3 1/2 x 2-inch pan (20 to 25 minutes for smaller pans) or until a toothpick inserted near the centre comes out clean. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool on wire rack. Wrap in plastic wrap and store overnight before slicing.

To make ahead: Prepare as directed . Wrap cooled bread in foil and place in plastic freezer bag(s). Seal, label and freeze for up to 3 months. Thaw overnight before serving.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.