Pumpkin Apricot Pound Cake

½ cup Butter, softened
⅔ cupLight brown sugar
½ cupGranulated sugar
1 cupPumpkin puree
¾ cupB & R Farms Diced Dried Apricots
2Eggs, lightly beaten
1 teaspoonVanilla
1 ½ cupFlour
1 teaspoonBaking powder
½ teaspoon Baking soda
1 ½ teaspoonsPumpkin pie spice
½ teaspoon Cinnamon
¼ cupB & R Farms Apricot Preserves

 

Preheat oven to 350F.

Beat softened butter with sugars. Add pumpkin, apricots, eggs, vanilla, mix well.

Sift dry ingredients together and gradually add to pumpkin mixture. Mix well.

Pour into greased loaf pan or 4 small loaf pans.

Bake 45 minutes, but adjust to less time if using small pans.

Cool 15 minutes. Turn out and glaze with preserves.


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