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Fruited Pumpkin Bread Recipe

Photo by: Taste of Home

This wonderful quick bread from Rose Mower of Chugiak, Alaska is chock-full of yummy goodies, including walnuts, dates and apricots. The blend of spices comes through nicely and complements the bread's pumpkin flavor.

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16 Servings
Prep: 15 min. Bake: 1-1/4 hours + cooling

Ingredients

2 eggs
1 cup sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup orange juice
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon each ground cinnamon, cloves, ginger and nutmeg
1/2 cup chopped dates
1/2 cup chopped walnuts
1/4 cup chopped dried apricots

Directions

In a bowl, combine the first five ingredients; mix well. Combine the flour, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg; add to the pumpkin mixture and mix well. Fold in dates, walnuts and apricots. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 228 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 102 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Fruited Pumpkin Bread published in Quick Cooking September/October 1998, p11

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