Dried Apricot-Pumpkin Bread
A moist, flavorful pumpkin bread enriched with dried apricots and nuts, perfect for fall mornings or holiday gatherings, combining sweet, spicy, and nutty notes.
Ingredients
- 1 1/2 cups canned pumpkin ⓘ
- 1 cup sugar ⓘ
- 1 cup oil ⓘ
- 3 large eggs ⓘ
- 2 1/4 cups flour ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 3/4 teaspoon cinnamon ⓘ
- 3/4 teaspoon nutmeg ⓘ
- 3/4 teaspoon salt ⓘ
- 1 small package vanilla pudding mix ⓘ
- 1 1/2 cups chopped dried apricots ⓘ
- 1 1/2 cups chopped walnuts or pecans ⓘ
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine pumpkin, sugar, oil, and eggs until well blended.
- In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the pumpkin mixture and blend until combined.
- Fold in the pudding mix, chopped dried apricots, and chopped nuts.
- Pour the batter into two greased 8 1/2 x 4 1/2 x 2 1/2-inch bread pans.
- Bake for 1 hour or until a tester inserted in the center comes out clean.
- Cool for 10 minutes, then remove the loaves and transfer to a wire rack.
Tips & Substitutions
For a moist and flavorful bread, make sure to use fresh canned pumpkin. If you're out of walnuts or pecans, try substituting with sunflower seeds or coconut flakes for a different twist. You can also reduce the sugar slightly if you prefer a less sweet loaf. Adding a pinch of vanilla extract can enhance the flavor profile, especially when paired with the dried apricots.
Serving Suggestions
Slice the Dried Apricot-Pumpkin Bread and serve it warm with a pat of butter for a delightful breakfast or snack. It pairs beautifully with Chilled Fruit In Cream for a refreshing contrast. Consider adding a dollop of cream cheese frosting on top for an indulgent treat. This bread is also perfect for gifting during the holidays or sharing at brunch gatherings.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, freeze the loaves wrapped well in plastic, then foil, for up to three months. To reheat, thaw overnight in the refrigerator and warm slices in the toaster oven or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Apricot-Pumpkin Bread contains roughly 499 calories, with 6g protein, 30g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (35% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 711mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to cook and mash it thoroughly. The consistency should be similar to canned pumpkin to ensure the bread bakes properly. Fresh pumpkin may need extra time to bake, so keep an eye on it as it cooks.
How can I make this recipe gluten-free?
To make Dried Apricot-Pumpkin Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, which helps provide structure. Be aware that the texture may differ slightly, but it will still be delicious!
What can I add for extra flavor?
For added flavor, consider mixing in some chocolate chips or a handful of dried cranberries. You could also add a teaspoon of orange zest for a citrusy twist, which complements the spices and pumpkin wonderfully. Experiment with spices like ginger or allspice for a different warm profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).