Fruited Pumpkin Loaf

• 2 eggs
• 12 cup apricot nectar
• 3 tablespoons cooking oil
• 1 (14 ounce) package pumpkin quick bread mix
• 1 cup pecans, chopped and toasted
• 12 cup snipped dried apricot
• 12 cup dried cranberries
• 34 cup powdered sugar
• 3 -4 teaspoons apricot nectar

1. In a large bowl, beat eggs with a whisk.
2. Whisk in nectar, oil, and 2/3 cup water; using a wooden spoon, stir in pumpkin quick bread mix into egg mixture until combined.
3. Stir in pecans, the 1/2 cup apricots, and the cranberries.
4. Spoon batter into prepared loaf pan(s); spread evenly.
5. Bake 55-65 minutes: 8X4X2-inch pan.
6. Bake 30-35 minutes: 5 3/4X3X2-inch pan.
7. Done when inserted toothpick comes out clean.
8. Cool in pan(s) on wire rack(s) for 10 minutes.
9. Remove from pan(s) and cool completely on wire rack(s).
10. If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots.
11. Apricot Icing: In a small bowl, stir together powdered sugar, and enough apricot nectar (3-4 tsp.)
12. to reach drizzling consistency.
13. Makes 1 large loaf or 3 small loaves.

eggs, apricot nectar, cooking oil, bread mix, pecans, apricot, cranberries, powdered sugar

Taken from www.food.com/recipe/fruited-pumpkin-loaf-232504 (may not work)