Source: dLife

Dried apricots provide a delightful flavor and texture to this pumpkin bread recipe.

Servings

1.75 cup white all purpose flour
1 tsp baking soda
0.5 tsp low sodium baking powder
0.5 tsp salt
0.25 tsp ground cinnamon
0.25 tsp ground ginger
0.25 tsp cardamom, ground
0.25 tsp ground coriander
1 cup sugar
0.5 cup dried apricot halves , coarsely chopped
15 oz Pumpkin, canned, unsalted , pureed
2 eggs (or 1 tbsp liquid egg substitute dissolved in 4 tablespoons of water)
0.33 cup Juice, orange, fresh
1 tbsp grated orange peel

1 Preheat oven to 350 degree F. Lightly grease and flour a 9-by-5-by-3-inch loaf pan.
2 Using a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, coriander, sugar, and apricots; mix thoroughly.
3 In another bowl, whisk together pumpkin puree, eggs, orange juice, and zest. Pour pumpkin mixture over dry ingredients; stir until batter is well mixed.
4 Transfer batter to loaf pan, bake until tester inserted in center comes out clean, 55 to 60 minutes.

Tent loaf with foil to avoid over-browning halfway through baking.