Pumpkin Apricot Bread
It would not feel like fall without making something out of pumpkin. This recipe is a terrific way to start autumn and try something different for Halloween or Thanksgiving. This very moist and delicious bread is a great way to help your family get a serving of a fruit and vegetable at the same time. Also, there is no doubt that if you are lacking Vitamin A in your nutritional plan, this will become one of your favorite ways to get it. (Just watch out for eating too much of the refined flour. You may want to substitute half of the All-purpose Flour for Whole Wheat Flour to increase the fiber and protein content of the bread.)
Preheat oven to 350 degrees
| 1 1/3 |
Cups |
All-Purpose Flour |
| 1 |
Teaspoon |
Baking Soda
|
| 1/2 |
Teaspoon |
Baking Powder |
| 1/4 |
Teaspoon |
Cinnamon |
| 1/4 |
Teaspoon |
Ground Ginger |
| 1/4 |
Teaspoon |
Ground Cardamom |
| 1/4 |
Teaspoon |
Coriander, Ground |
| 1/2 |
Cup |
Sugar + 1 Packet Sweet One or 1 cup of sugar
|
| 1/2 |
Cup |
Dried Apricots, coarsely chopped |
| 15 |
Ounces |
Pumpkin Puree |
| 4 |
Ounces |
Egg Beaters 99% Egg Substitute or 4 Egg Whites |
1/3
|
Cup |
Orange Juice |
| 1 |
Tablespoon |
Orange Zest, grated |
Lightly grease and flour a 9 x 5 x 3 inch loaf pan. In a large bowl, combine flour, baking soda, baking powder, cinnamon, ginger, cardamom, sugar and apricots; mix thoroughly. In another bowl, whisk together pumpkin puree, Egg Beaters or egg whites, orange juice and zest. Pour pumpkin mixture over dry ingredients; stir until batter is well blended. Pour into loaf pan; bake until center comes out clean with knife, 55 to 60 minutes.
*One cup of sugar can be used instead of 1/2 cup of sugar + packet of Sweet One.
NOTE: Calories using 1/2 cup sugar and Sweet One 118.8; using 1 cup of sugar 151 and 0.3 grams of fat per serving.
Serving Size: 12
| Calories: |
118.8 |
| Fat: |
0.3g |
| Cholesterol: |
0mg |
| Carbohydrates: |
27.4g |
| Protein: |
2.7g |
| Sodium: |
138mg |