1. Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with vegetable cooking spray.

2. In a large mixing bowl, use an electric mixer on medium high to beat togetheregg, egg white, sugar, and maple syrup until blended, about 3 minutes. Add oil, orange juice, pumpkin, and orange zest, if using, and mix on medium-low speed until mixture is well blended, about 30 seconds.

3. In a medium bowl, stir together both flours, baking powder, baking soda, salt, cinnamon, and cloves. Add to the pumpkin mixture and beat on medium speed just until incorporated — do not overbeat. Using a rubber spatula, gently stir in the apricots. Transfer batter to the prepared pan. If desired, sprinkle surface with pumpkin seeds.

4. Bake bread for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool bread 10 minutes in the pan, then transfer to a cooling rack. Cool at least 30 minutes before slicing. Serve warm or at room temperature.

Source: Hannaford Fresh Magazine, September - October 2009