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  • Apricot Date Pumpkin Bread

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    Apricot Date Pumpkin Bread
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lrg Large eggs
    • 1 c. sugar
    • 1 c. canned pumpkin not pumpkin pie mix
    • 1/2 c. vegetable oil
    • 1/2 c. orange juice
    • 2 c. flour
    • 1 tsp baking soda
    • 1/2 tsp baking pwdr
    • 1/2 tsp cinnamon
    • 1/2 tsp cloves
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1/2 c. minced walnuts
    • 1/2 c. minced dates
    • 1/2 c. minced apricots

    Directions

    1. Beat Large eggs, sugar, pumpkin, oil and orange juice in a large bowl till blended.
    2. In a medium-size bowl, mix flour, baking soda, baking pwdr, and spices. Add in flour mix to first mix; stir till blended. Stir in remaining ingredients.
    3. Pour batter into a greased 9x5" loaf pan. Bake at 350F., about 1 hr., or possibly till a tester inserted in the center comes out clean. Let cold in pan on a rack for 15 min; then turn out onto rack and cold completely. Serve at room temperature.
    4. Makes 1 loaf, 10-12 servings.
    5. To store, wrap in a plastic bag and chill up to 5 days.

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