Recipes & Food

Pumpkin Apricot Bread

2 Loaves
3 cups all-purpose flour
3 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon Pumpkin spice
1/4 teaspoon cayenne powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
4 eggs,slightly beaten
1 15-ounce canned pumpkin
1 cup canola oil
1/2 cup orange juice
1 cup chopped dried diced apricots (cut to the size of lima beans)
1/2 cup toasted pepitas or a sprinkle of rolled oats.


1.Preheat oven to 350??F. Grease and flour two 9x5-inch loaf pans; set aside.
2. In a large bowl stir together flour, sugar, soda, salt, cinnamon, pumpkin spice, cayenne powder,cardamom, nutmeg and ginger. Set flour mixture aside.
3. In a medium bowl stir together eggs, pumpkin, oil and orange juice. Add egg mixture to flour mixture; stir just until moistened. Gently stir in apricots.
4. Spoon batter into prepared pans. Sprinkle tops of loaves with pepitas. Bake 55 to 60 minutes or until toothpick inserted near centers comes out clean.
5. while cooling pour about 1 to 2 Tbs of orange juice over them.

Done!


Note: You can use fresh roasted pumpkin. A 15-ounce can of pumpkin puree contains about 1 and 3/4 cups of pumpkin puree.

To half the can or calculate with real pumpkin for a single loaf just use a single 3/4 cup plus 2 Tbs.