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Pumpkin-Apricot Quick Bread

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 350F. 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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