breakfast brunch

Pepita Pumpkin Bread

Double up on the pumpkin in this quick bread with canned pumpkin and pepitas (shelled pumpkin seeds). Flavor with garam masala, a warm spice blend that is a mixture of cardamom, cinnamon, coriander and cumin.
10m
PREP TIME
1hr
COOK TIME
225
CALORIES
11
INGREDIENTS

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Ingredients 32 Servings

  • 3 cups flour
  • 3 cups sugar
  • 1 tablespoon McCormick Gourmet™ Garam Masala Blend
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 4 eggs
  • 1 can (15 ounces) pumpkin
  • 1 cup vegetable oil
  • 1/2 cup orange juice
  • 1 cup diced dried apricots
  • 1/2 cup unsalted pepitas (shelled pumpkin seeds), toasted, divided

INSTRUCTIONS

  • 1 Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans. Mix flour, sugar, garam masala, baking soda and salt in large bowl. Set aside
  • 2 Beat eggs in medium bowl. Stir in pumpkin, oil and orange juice. Add to flour mixture; stir just until moistened. Stir in apricots. Divide batter evenly between prepared pans. Sprinkle top of each loaf with 1/4 cup of the pepitas
  • 3 Bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely on wire rack

TIPS AND TRICKS

Substitution Tip: Use 1 cup toasted flaked coconut in place of the apricots.

NUTRITION INFORMATION

(per Serving)

Bread, Rolls, and Muffins

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