I'm drooling over this recipe

I'm what you'd call "domestically challenged."  It's a genetic disorder, unfortunately, and it severely impedes my abilities in the kitchen (tell the truth, did you think I was going to say "bedroom"? Gosh you guys have dirty minds).  Anyway, I saw this made recently and, despite my "condition," I had to find the recipe and give it a whirl myself.  It's so perfectly moist and scrumptchous - just the thing I crave after supper.

Pumpkin Banana Bread

Bake this in a bread pan or a muffin tin, and definitely try it with whipped cream spread on top. 

1 ripe banana - mashed

1¼ cups pure canned pumpkin

1 egg

1 egg white

¼ cup canola oil

¼ cup honey

2 cups whole wheat flour

½ cup sugar

¼ cup ground flax seed

1 t baking powder

½ t baking soda

½ t salt

1 t cinnamon

½ t nutmeg

½ t ground ginger

½ t cardamom

½ cup chopped dried apricots or raisins

• Grease a standard size loaf pan (or muffin tins) and pre-heat oven to 350 degrees.
  
  
  Beat together the mashed banana, pumpkin, eggs, canola oil and honey until well blended and light.
• In a separate bowl, mix together the dry ingredients.
• Slowly add to the wet mixture and mix until well blended.
• Stir in dried fruit.
• Bake for 1 hour or until knife comes out clean.