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Pumpkin-Apricot Quick Bread
Source: dLife

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

Rating:
Prep Time: 12 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 15 servings
Amount Per Serving
Calories 119.9
Total Carbs 27.0 g
Dietary Fiber 1.8 g
Sugars 13.5 g
Total Fat 0.9 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 175.5 mg
Protein 2.9 g
Sodium 173.5 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 3/4 cup  white all purpose flour
1 tsp  baking soda
0 1/2 tsp  low sodium baking powder
0 1/2 tsp  salt
0 1/4 tsp  ground cinnamon
0 1/4 tsp  ground ginger
0 1/4 tsp  cardamom, ground
0 1/4 tsp  ground coriander
1 cup  sugar
0 1/2 cup  dried apricot halves
15 oz  Pumpkin, canned, unsalted
2 each  eggs
0.3333 cup  Juice, orange, fresh
1 tbsp  grated orange peel
Directions
  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.

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