Apricot Pumpkin Bread (With Pumpkin Seeds)
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.
Servings: 16 servings
Calories: 186kcal
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.
Notes
If you need to make more bread, just double the recipe. The pumpkin bread loaves can be frozen and defrosted at room temperature later.
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 20mg | Sodium: 191mg | Potassium: 118mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2251IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
