Apricot Date Pumpkin Bread Recipe

• 2 lrg Large eggs
• 1 c. sugar
• 1 c. canned pumpkin not pumpkin pie mix
• 1/2 c. vegetable oil
• 1/2 c. orange juice
• 2 c. flour
• 1 tsp baking soda
• 1/2 tsp baking pwdr
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/2 c. minced walnuts
• 1/2 c. minced dates
• 1/2 c. minced apricots

1. Beat Large eggs, sugar, pumpkin, oil and orange juice in a large bowl till blended.
2. In a medium-size bowl, mix flour, baking soda, baking pwdr, and spices.
3. Add in flour mix to first mix; stir till blended.
4. Stir in remaining ingredients.
5. Pour batter into a greased 9x5" loaf pan.
6. Bake at 350F., about 1 hr., or possibly till a tester inserted in the center comes out clean.
7. Let cold in pan on a rack for 15 min; then turn out onto rack and cold completely.
8. Serve at room temperature.
9. Makes 1 loaf, 10-12 servings.
10. To store, wrap in a plastic bag and chill up to 5 days.

eggs, sugar, pumpkin, vegetable oil, orange juice, flour, baking soda, baking pwdr, cinnamon, cloves, nutmeg, ginger, walnuts, dates, apricots

Taken from cookeatshare.com/recipes/apricot-date-pumpkin-bread-68799 (may not work)