This moist, spiced pumpkin bread from B & R Farms has a delicious twist—the addition of their signature dried apricots. The apricots add a sweet-tart pop of flavor that balances the warm spices and makes each slice extra special. Perfect for autumn baking, holiday brunches, or as a thoughtful homemade gift, this bread is as versatile as it is flavorful. Enjoy it plain, with a smear of butter, or lightly toasted for breakfast.
INGREDIENTS:
1 large egg
1 cup sugar
1 cup canned pumpkin or cooked fresh pumpkin; mashed or pureed
1/2 cup vegetable oil
1/2 cup orange juice
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon EACH of ground cinnamon, ground cloves, ground nutmeg and ground ginger
1/2 cup walnuts, chopped
1 cup chopped dried apricots
METHOD:
Preheat oven to 350°F. Grease a standard 9×5-inch loaf pan.
In a large mixing bowl, beat together the egg, sugar, pumpkin, oil, and orange juice until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and ginger.
Gradually stir dry mixture into wet mixture until just combined. Fold in walnuts and dried apricots.
Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
YIELD: 1 loaf (about 10–12 slices)
SERVING SUGGESTIONS:
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Spread with cream cheese or spiced butter for a rich breakfast treat.
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Serve warm with a drizzle of honey for a cozy afternoon snack.
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Pair with hot tea, spiced cider, or coffee for a perfect fall or holiday pairing.
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Lightly toast slices and serve with vanilla ice cream for a simple dessert.
SOURCE: Recipe originally submitted by Elsie Rossi, B&R Farms.
