Pumpkin Apricot Pound Cake

 

 

1/2 C butter

2/3 C light brown sugar

1/2 C granulated sugar

1 C pumpkin

¾ C B & R Farms Diced Dried Apricots

2 eggs

1 t real vanilla

1 1/2 t pumpkin pie spice

1/2 t cinnamon

1 1/2 C flour

1 t baking powder

1/2 t baking soda

1/4 C B & R Farms Dried Apricot Preserves

 

Preheat oven to 350F. Beat softened butter with sugars. Add pumpkin, apricots, eggs, vanilla, mix well. Sift dry ingredients and add to pumpkin mixture and mix well

Pour into greased loaf pan or 4 small loaf pans. Bake 45mins but adjust down if using small pans. Cool 15 minutes, turn out and glaze with preserves.