Pumpkin-Apricot Quick Bread
1 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1/4 t cinnamon
1/4 t ground ginger
1/4 t ground cardamom
1/4 t ground coriander
1 C sugar
1/2 C coarsely chopped dried apricots
15 oz can pumpkin puree
2 eggs
1/3 C orange juice
1 T grated orange zest
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Heat oven to 350 degrees. Lightly grease and flour a 9×5x3″ loaf pan.
In 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 blended.
Transfer batter to loaf pan; bake until tester inserted in center comes out clean, 55 to 60 minutes. Makes 1 loaf.
Helpful Hint: Tent loaf with foil to avoid over-browning halfway through baking, if necessary.
