Fruited Pumpkin Bread

Name: Fruited Pumpkin Bread
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 loaf.
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

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

Reviews

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Average Rating:

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.