Pumpkin Loaf with Apricots

You may be wondering why I am still baking with pumpkin, but it makes for a great breakfast bread all year round. And December is still a seasonal month so I think I can get away with it while pumpkin is still on the shelves.

I also want to show one last healthy-ish recipe before we get deep into holiday cookies.

I still enjoy baking a whole loaf on the weekend and freezing it by the slice. Makes for easy breakfasts to take to work with a little fruit and yogurt. One of my favorite go-to breakfasts all year long.

You could also sub out the apricots in the recipe for dried cranberries, raisins, or even fresh blueberries for an extra pop.

This recipe was not sweet enough, and next time I would add more brown sugar or add some white sugar too. Otherwise, it was a nice, dense loaf.

Pumpkin Breakfast Loaf

Ingredients:

• 1.5 C whole wheat pastry flour
• 1 C oats
• 1/3 C ground flaxseed
• 1/3 C pecans
• 1/4 C brown sugar
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 C canned pumpkin
• 1/2 C dried apricots (could sub dried cranberries)
• 3/4 C skim milk (or dairy substitute)
• 1/3 C pure maple syrup
• 1 tsp. vanilla extract

Instructions:

• Preheat oven to 350.
•  In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is combined.
• Spray cooking spray on a non-stick loaf pan. Spoon in the mixture.
• Bake for about 35 minutes, or until toothpick comes out clean. Let cool before slicing. Freezes well.

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