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breads & rolls

Pumpkin Apricot Bread
Pumpkin, a natural powerhouse boosting vitamin A, carotene, and fiber, adds to this bread's moist texture. Recipe may be frozen.
1 egg
1 egg white
1/2 cup sugar
1/2 cup maple syrup
1/4 cup canola oil
1/2 cup orange juice
1 (15 oz.) can pure pumpkin (not pumpkin pie filling), such as Libby's 100% Pure Pumpkn
1 tsp. orange zest (optional)
1 1/4 cup all-purpose flour
1 cup white whole wheat flour
1 Tbsp. baking powder
1 Tbsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
3/4 tsp. ground cloves
1/2 cup diced dried apricots
2 Tbsp. shelled unsalted pumpkin seeds (optional)
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Pumpkin Apricot Bread

Pumpkin Apricot Bread

Pumpkin Apricot Bread
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:55 minutes
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