Dried Apricot Pumpkin Bread Recipe
Servings: 12
Ingredients
- 1 1/2 c. canned pumpkin
- 1 c. sugar
- 1 c. oil
- 3 lg. Large eggs
- 2 1/4 c. flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking pwdr
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 sm. pkg. vanilla pudding mix
- 1 1/2 c. minced dry apricots
- 1 1/2 c. minced nuts
Directions
- Combine pumpkin, sugar and oil, mix to blend. Beat in Large eggs. Combine flour, soda, baking pwdr and spices and add in to pumpkin mix. Mix in pudding mix, apricots and nuts. Mix. Pour into 2 greased 8 1/2 x 4 1/2 inch loaf pans. Bake 1 hour at 350 degrees. Cold 10 min and remove from pans. Makes 2 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 452 | |
| Calories from Fat 251 | 56% |
| Total Fat 28.81g | 36% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.47g | |
| Cholesterol 52mg | 17% |
| Sodium 623mg | 26% |
| Potassium 226mg | 6% |
| Total Carbs 43.71g | 12% |
| Dietary Fiber 2.7g | 9% |
| Sugars 21.35g | 14% |
| Protein 7.29g | 12% |
