Apricot Pumpkin Bread

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

INGREDIENTS:

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

METHOD:

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.

Print Friendly, PDF & Email