Date and Apricot Pumpkin Bread

Date And Apricot Pumpkin Bread Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
40 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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  • 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

How to Make Date and Apricot Pumpkin Bread

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.

Printable Recipe Card

About Date and Apricot Pumpkin Bread

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




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