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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Pumpkin-Apricot Quick Bread

Source: dLife

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

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 0.9 Fat, 0.2 Fruits, 0.1 Meat, 0.4 Other Carbs, 0.8 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

1.75
1 3/4 cup white all purpose flour 1.0
1 tsp baking soda 0.5
0 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp ground ginger 0.25
0 1/4 tsp cardamom, ground 0.25
0 1/4 tsp ground coriander 1.0
1 cup sugar 0.5
0 1/2 cup dried apricot halves 15.0
15 oz Pumpkin, canned, unsalted 2.0
2 each eggs 0.3333
0.3333 cup Juice, orange, fresh 1.0
1 tbsp grated orange peel

Directions

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