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Apricot Date Pumpkin Bread Recipe

by Global Cookbook

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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