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Fruited Pumpkin Bread

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.
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours + cooling
  • Makes
    1 loaf


  • 2 large eggs, room temperature
  • 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


  • In a bowl, combine the first 5 ingredients; mix well. Combine flour, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg; add to pumpkin mixture and mix well. Fold in dates, walnuts and apricots. Pour into a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

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  • MarineMom_texas
    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.