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Pumpkin Apricot Bread

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    0 minutes
  • Cook Time:

    55 minutes


1 each Egg
1 each Egg whites
1/2 cup Sugar
1/2 cup Maple syrup
1/4 cup Canola oil
1/2 cup Orange juice
15 oz Canned pumpkin puree (not pie filling)
1 teaspoon Fresh orange peel, zested
1 1/4 cup All purpose flour
1 cup White whole wheat flour
1 tablespoon Baking Powder
1 tablespoon Baking Soda
1/4 teaspoon Salt
2 teaspoon Cinnamon, ground
3/4 teaspoon Cloves, ground
1/2 cup Dried apricots, chopped
2 tablespoon Roasted unsalted pumpkin seeds
Pumpkin Apricot Bread


1. Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with vegetable cooking spray.
2. In a large mixing bowl, use an electric mixer on medium high to beat togetheregg, egg white, sugar, and maple syrup until blended, about 3 minutes. Add oil, orange juice, pumpkin, and orange zest, if using, and mix on medium-low speed until mixture is well blended, about 30 seconds.
3. In a medium bowl, stir together both flours, baking powder, baking soda, salt, cinnamon, and cloves. Add to the pumpkin mixture and beat on medium speed just until incorporated — do not overbeat. Using a rubber spatula, gently stir in the apricots. Transfer batter to the prepared pan. If desired, sprinkle surface with pumpkin seeds.
4. Bake bread for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool bread 10 minutes in the pan, then transfer to a cooling rack. Cool at least 30 minutes before slicing. Serve warm or at room temperature.
Source: Hannaford Fresh Magazine, September - October 2009


Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 244 kcal (12%)
Calories from Fat 153
Total Fat 17 g (26%)
Saturated Fat 12 g (60%)
Cholesterol 18 mg (6%)
Sodium 77 mg (3%)
Total Carbohydrates 53 g (18%)
Dietary Fiber 10 g (40%)
Protein 13 g (22%)
Vitamin A 6201 IU (17%)
Vitamin C 13 mg (14%)
Calcium 67 mg (5%)
Iron 14 mg (78%)