Date And Apricot Pumpkin Bread Recipe

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Date and Apricot Pumpkin Bread

Sharon Colyer

By
@Cmom02

I have had this recipe a long time. But, I haven't made it lately. So many recipes, so little time. But, I have taken it to Thanksgiving dinner at my sister-in-law's. It is a little different from run of the mill, pumpkin bread.


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Rating:

Comments:

Serves:

10-12

Prep:

40 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 large
egg
2 large
egg whites
1 c
sugar
1 c
canned pumpkin
1/3 c
vegetable oil
1/2 c
orange juice
2 c
all-purpose flour or unbleached all-purpose flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground ginger
1/2 tsp
ground cloves
1/2 c
chopped dates
1/2 c
chopped dried apricots

Directions Step-By-Step

1
Preheat oven to 350°F. Lightly grease a 9x5 inch loaf pan.
2
In a large bowl, beat together egg, egg whites, sugar, pumpkin, oil, and orange juice.
3
In another bowl, stir together flour, baking soda, baking powder, and spices; add to egg mixture, and beat to blend. Stir in dates and apricots. Pour into the prepared loaf pan.
4
Bake, until it tests clean with a toothpick, inserted in center, comes out clean (about 1 hour). Let cool for 15 minutes; turn out onto a rack. Serve warm or cooled. Makes one loaf (10-12 servings).

Nutrition: One serving 248 cal, 7 g fat (.9 g sat), 18 mg chol, 103 mg sod, 44 g carb, 4 g protein.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Healthy