Apricot Pumpkin Bread (With Pumpkin Seeds) is a very moist and delicious recipe for pumpkin bread. The surprise in this bread is the addition of dried apricots and the candied pumpkin seeds sprinkled over the bread.
It is only the beginning of November, people, and we already have snow on the ground!!! Tonight, the temperatures are dropping to 7-8F. I look through my living room window, and I see the wind blowing the snow we had last night and today. Minnesota is not for the faint of heart.
I already had a few cups of coffee, soup, and two cups of tea while working on my blog today. You want to hide under a warm blanket and show up in May when spring might come to this part of the world.
This recipe was a 'must do' in this weather, so here I am baking and sharing with you this gorgeous and special pumpkin bread that I am sure you will love. Baking is a big part of the survival skills we have around here. I do not know what I would do if I would not have an oven.
This recipe is part of my fall recipes collection where you can find multiple recipes for pumpkin bread, and other delicious recipes to make when it gets cold outside. Try this Easy Pumpkin Muffins Recipe, or this Cream Cheese Banana Bread, to start with.
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Why You Should Try This Pumpkin Bread
- Pumpkin is the symbol of Fall season: October and November are considered the months when everyone eats pumpkin in any form. I think pumpkin should be consumed all year round because it is an awesome vegetable that is delicious and versatile.
- Easy To Make: Quick breads, savory or sweet, are usually very easy to make. This recipe is no exception.
- Special: This might feel like a luxurious pumpkin bread recipe, but it requires simple ingredients that most people have in their pantry during this time of year. Spices, a little bit of orange juice, flour, sugar, some pumpkin puree and some dried fruit is all you need to make this delicious bread.
Key Ingredients
- All purpose flour: The most common and reliable flour for all baked good.
- Granulated sugar: Used to sweeten the bread.
- Baking soda: Is a leavening agent that helps the bread rise.
- Salt: A pinch of salt enhances the flavors.
- Ground cinnamon, cardamom, ginger, nutmeg: The spices in this bread are warming ones, specific to fall. The ground ginger brings a little bit of spiciness that enhances the rest of the flavors in the bread.
- Large eggs: The standard egg size for baking in the US.
- Pumpkin puree: I used half of a pumpkin puree can. The leftover pumpkin pure you will have from baking the bread can be frozen for later or used to make these gorgeous Sausage Pumpkin Pinwheels, which would be perfect for a party with appetizers around the holidays.
- Vegetable oil: I used sun flower oil, but a neutral olive oil works as well. The oil brings moisture and a longer life to the bread.
- Orange Juice: Brings more flavor and a subtle umami to the bread.
- Dried apricots: They bring lots of flavor to the bread and make it special and festive.
- Roasted pumpkin seeds: I usually shop at Trader Joe's for a lot of stuff, and this time, I used these Trader Joe's Pumpkin Spiced Pumpkin Seeds. However, if you do not have access to Trader Joe's, regular toasted pumpkin seeds are wonderful. (If you have a Mexican store nearby, you can also find bags of pumpkin seeds called Pepitas. In Mexican cuisine, these seeds are used in many dishes. )
How To Make
For full instructions scroll to the printable recipe card.
- Step 1. Preheat the oven and prepare the loaf pan.
- Step 2. Grab a large bowl and mix all dry ingredients together.
- Step 3. In a different bowl, mix together the wet ingredients.
- Step 4. Pour the wet ingredients over the dry ones and stir until you obtain a smooth batter. Add apricots.
- Step 5. Pour batter into the prepared pan, sprinkle it with pumpkin seeds and bake.
- Step 6. Cool the bread on a wire rack.
Serve the bread with coffee, tea, a little butter, jam or your favorite preserves. My favorite, for example, is the orange marmalade.
Keep the bread at room temperature for up to 3 days. Use plastic wrap or aluminum foil to wrap the bread or place it in a resealable plastic bag. If you need to keep it longer, consider refrigerating it (up to a week) or freezing it (up to 3 months).
Enjoy and happy baking, everyone!
More recipes to love
- Pumpkin Bread with Fresh Cranberries
- Pumpkin Bread with Walnuts and Raisins
- Apricot and Sour Cream Scones
- Apricot Jam with Ginger
- Easy Pumpkin Muffins Recipe
- Baked Mac And Cheese With Ham
📖 Recipe
Apricot Pumpkin Bread (With Pumpkin Seeds)
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoons salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ can pumpkin pure half of an 15 ounces can
- ½ cup vegetable oil I used sunflower oil
- ¼ cup fresh orange juice
- ½ cup chopped dried apricots
- ¼ cup roasted pumpkin seeds
Instructions
- Preheat oven to 350F/180C. Grease the bottom and the sides of a 9x5 inch loaf pan. Set aside.
- In a large bowl, stir together the dry ingredients: flour, sugar, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg. Set aside.
- In a different bowl, stir together eggs, pumpkin, vegetable oil, and orange juice.
- Add egg mixture to the dry ingredients. Stir the ingredients together. Add the chopped apricots.
- Pour batter into prepared pan. Sprinkle the top of the loaf with pumpkin seeds.
- Bake for 55 to 60 minutes or until a toothpick inserted in the center of the loaf comes clean.
- Cool bread in a pan on a wire rack for 10-15 minutes.
- Remove bread from the pan and cool completely on the wire rack.
Gabriel says
Bitte auch in Gramm!
I Love Pumpkin.
Grüße,
Gabriel
Gabriela says
Try it again, please! Click on Metric under the ingredients! Happy baking!
Gabriel says
Dankeschön und ein Frohes Neues Jahr, glauben wir alles an das Gute.
Grüße,
Gabriel