1 c dates, pitted & chopped
1/2 c boiling water
1 orange
1/4 c evaporated cane juice
1 egg
1 t vanilla
2 T canola oil
2 c whole wheat pastry flour
1 t baking soda
1/4 t salt
1 c chopped pecans (or other nuts)
Cover apricots and dates with boiling water and set aside. Grate orange rind and reserve. Cut orange into pieces, discard seeds, and process in blender until smooth. Add rind and pureed orange to the apricots and dates. Stir in sugar, egg, vanilla, and oil. Stir together the flours, soda, and salt. Add to fruit, stirring just until combined. Fold in pecans.
Divide batter into 2 greased 8x4" loaf pans, or 4-5 smaller loaf pans. Bake at 350 degrees for 35 minutes (check smaller loaf pans after 25 minutes) or until a toothpick comes out clean.
Note: Other dried fruit can be used, as desired. Just keep the amounts equal to the 2 cups.
