/ Fruit Desserts
Date and Apricot Pumpkin Bread
all-purpose flour or unbleached all-purpose flour
chopped dried apricots
How to Make Date and Apricot Pumpkin Bread
1Preheat oven to 350°F. Lightly grease a 9x5 inch loaf pan.
2In a large bowl, beat together egg, egg whites, sugar, pumpkin, oil, and orange juice.
3In 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.
4Bake, 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.
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About Date and Apricot Pumpkin Bread
Posted: Tue, Oct 1, 2013