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Fruited Pumpkin Loaf

Serve this apricot-filled pumpkin bread for breakfast during the Thanksgiving weekend, or present it to your hosts as a gift. You don't have to tell anyone that it starts with a bread mix.

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  • Makes: 16 servings
  • Yields: 1 large or 3 small loaves (16 to 18 servings)
  • Prep: 20 mins
  • Bake: 55 mins 350°F for large loaf or 30 minutes for small loaf
  • Stand: overnight

Fruited Pumpkin Loaf

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or three 5-3/4x3x2-inch loaf pans; set aside.
  2. In a large bowl, beat eggs with a whisk; whisk in the water, nectar, and oil. Using a wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in pecans, the 1/2 cup apricots, and the cranberries.
  3. Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan for 55 to 65 minutes or 5-3/4x3x2-inch pans for 30 to 35 minutes or until a wooden toothpick inserted near the center(s) comes out clean.
  4. Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store overnight before slicing.
  5. If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots. Makes 1 large or 3 small loaves (16 to 18 servings).

Apricot Icing

Ingredients

Directions

  1. In a small bowl, stir together powdered sugar and enough apricot nectar to reach drizzling consistency.

Nutrition Facts (Fruited Pumpkin Loaf)

    Per serving:
  • 202 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 26 mg chol.,
  • 152 mg sodium,
  • 27 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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