Fruited Pumpkin Bread Recipe

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Fruited Pumpkin Bread Recipe
Fruited Pumpkin Bread Recipe photo by Taste of Home
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Fruited Pumpkin Bread Recipe

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5 1 1
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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling
MAKES:
16 servings
TOTAL TIME:
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.
Originally published as Fruited Pumpkin Bread in Quick Cooking September/October 1998, p11

Nutritional Facts

1 slice: 228 calories, 10g fat (1g saturated fat), 27mg cholesterol, 102mg sodium, 33g carbohydrate (18g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Fruited Pumpkin Bread in Quick Cooking September/October 1998, p11

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MY REVIEW
MarineMom_texas User ID: 31788 220238
Reviewed Feb. 11, 2015

"I made this bread yesterday and have to admit that I think it is the best pumpkin bread I have eaten. My husband and I had a piece warm out of the oven and swooned. It can't get any better than this. The only thing I did differently was use pecans instead of walnuts. Also, I started checking the bread at 55 minutes and it only had 5 more minutes until done so start checking early. I absolutely highly recommend this recipe as a volunteer field editor for Taste of Home."

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