Apricot Pumpkin Bread

This moist, spicy version of pumpkin bread comes from B & R Farms. Their secret ingredient? Dried apricots, of course!


1 large egg
1 cup sugar
1 cup canned pumpkin or cooked fresh pumpkin; mashed or pureed
1/2 cup vegetable oil
1/2 cup orange juice
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon EACH of ground cinnamon, ground cloves, ground nutmeg and ground ginger
1/2 cup walnuts, chopped
1 cup chopped B & R Farms dried apricots


Preheat oven to 350°F.

In large mixing bowl, beat together eggs, sugar, pumpkin, vegetable oil and orange juice.

In a separate bowl, combine flour, soda, baking powder, cinnamon, cloves, nutmeg and ginger. Stir dry mixture into egg mixture. Stir in walnuts and dried apricots. Pour batter into a greased loaf pan.

Bake at 350°F oven about 60 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes before removing from pan. Remove from pan and allow to cool on rack.

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