I’ve topped this pumpkin bread with a generous sprinkling of pumpkin seeds. Once baked, they transform into a delicious toasty crunchy bite and paired with the bits of the sweet tangy flavor of the tiny bits of apricot, it tastes like the proper seasonal transition. A sweet little hint of summer goodness moves into the radiant display of fall. 5 from 1 review 1 ½ cups/210 g all-purpose flour 1 tsp baking powder ½ tsp baking soda ½ tsp ground green cardamom ¼ tsp ground allspice 15 to 20/about 150 g dried apricots, chopped One 15 oz/430 g can of pumpkin purée 1 cup/200 g packed light brown sugar ½ cup/120 ml maple syrup ½ cup/120 ml extra-virgin olive oil 2 large eggs, cold 1 tsp vanilla extract ¼ cup/35 g raw pumpkin seeds
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