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Date and Apricot Pumpkin Bread Recipe

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This recipe for Date and Apricot Pumpkin Bread is from Kilmer Ladies Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg
2 egg whites
1 c. sugar
1 c. canned solid-pack pumpkin
1/3 c. salad oil
1/2 c. orange juice
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 c. chopped dates
1/2 c. chopped dried apricots
Directions:
Directions:
Preheat oven to 350º.

In a large bowl, beat together egg, egg whites, sugar, pumpkin, oil and orange juice.
In another bowl, stir together flour, baking soda, baking powder, cinnamon, cloves, nutmeg and ginger.
Add to egg mixture and beat to blend.
Stir in dates and apricots.
Pour into a lightly greased 5"x9" loaf pan.

Bake until a wooden pick inserted in center of loaf comes out clean (about 1 hour).
Let cool for 15 minutes; turn out onto a rack.
Serve warm or cooled.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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