Pumpkin-Apricot Quick Bread
Submitted by: DeniseC
Recipe By :Vegetarian Times Complete
Thanksgiving Cookbook
Serving Size : 15
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1 cup sugar
1/2 cup coarsely chopped dried apricots
1 15 oz can pumpkin puree
2 egg equivalent - 1 tbsp. [vegan] Egg Replacer dissolved in 4 tbsp water
1/3 cup fresh orange juice
1 tablespoon grated orange zest
Preheat oven to 350ºF. Lightly grease
and flour a 9x5x3" 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, Egg Replacer, 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.
Per Serving (excluding unknown items):
137 Calories; 1g Fat (5.5% calories from fat); 3g Protein; 30g Carbohydrate;
2g Dietary Fiber; 25mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat;
NOTES : Helpful Hint:
Tent loaf with foil to avoid overbrowning halfway through baking, if necessary.
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