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1. Preheat oven to 350°F. Spray a 9-by-5-
inch loaf pan with vegetable cooking spray.
2. In a large mixing bowl, use an electric
mixer on medium high to beat together
egg, egg white, sugar, and maple syrup until
blended, about 3 minutes. Add oil, orange
juice, pumpkin, and orange zest, if using,
and mix on medium-low speed until mixture
is well blended, about 30 seconds.
3. In a medium bowl, stir together
both flours, baking powder, baking
soda, salt, cinnamon, and cloves.
Add to the pumpkin mixture and
beat on medium speed just until
incorporated — do not overbeat.
Using a rubber spatula, gently stir
in the apricots. Transfer batter to the
prepared pan. If desired, sprinkle
surface with pumpkin seeds.
4. Bake bread for 50 to 55 minutes,
or until a toothpick inserted in the
center comes out clean. Cool bread
10 minutes in the pan, then transfer
to a cooling rack. Cool at least 30
minutes before slicing. Serve warm
or at room temperature.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
|
Serving Size
(107g
)
|
|
Servings Per Container
12
|
| Amount Per Serving |
| Calories 225 |
Calories from Fat 57 |
| |
% Daily Value * |
| Total Fat 6.4g |
10% |
| Saturated Fat 1g |
4% |
| Trans Fat 0g |
|
| Cholesterol 18mg |
6% |
| Sodium 609mg |
25% |
| Total Carbohydrate 39g |
13% |
| Dietary Fiber 3g |
12% |
| Sugars 17g |
|
| Protein 5g |
|
| Vitamin A 114% |
Vitamin C 12% |
| Calcium 5% |
Iron 12% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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|
|
1 ea |
Egg |
|
1 ea |
Egg whites |
|
1/2 cup |
Sugar |
|
1/2 cup |
Maple syrup |
|
1/4 cup |
Canola oil |
|
1/2 cup |
Orange juice |
|
15 oz |
Canned pumpkin puree (not pie filling) |
|
1 tsp |
Fresh orange peel, zested |
|
1 1/4 cup |
All purpose flour |
|
1 cup |
White whole wheat flour |
|
1 Tbs |
Baking Powder |
|
1 Tbs |
Baking Soda |
|
1/4 tsp |
Salt |
|
2 tsp |
Cinnamon, ground |
|
3/4 tsp |
Cloves, ground |
|
1/2 cup |
Dried apricots, chopped |
|
2 Tbs |
Roasted unsalted pumpkin seeds |
|
