|½ cup ||Butter, softened|
|⅔ cup||Light brown sugar|
|½ cup||Granulated sugar|
|1 cup||Pumpkin puree |
|¾ cup||B & R Farms Diced Dried Apricots|
|2||Eggs, lightly beaten|
|1 ½ cup||Flour|
|1 teaspoon||Baking powder|
|½ teaspoon ||Baking soda|
|1 ½ teaspoons||Pumpkin pie spice |
|½ teaspoon ||Cinnamon|
|¼ cup||B & 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.