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Fruited Pumpkin Loaf

Makes: 16 to 18 servings Yield: 1 large or 3 small loaves (16 to 18 servings)
Prep 20 mins Bake 350°F 55 mins  for large loaf or 30 minutes for small loaf Stand  overnight
Fruited Pumpkin Loaf
Ingredients
  • 2  eggs
  • 2/3  cup  water
  • 1/2  cup  apricot nectar
  • 3  tablespoons  cooking oil
  • 1 14  ounce package  pumpkin quick bread mix
  • 1  cup  chopped pecans, toasted
  • 1/2  cup  snipped dried apricots
  • 1/2  cup  dried cranberries
  •  Apricot Icing (see recipe below) (optional)
  •  Snipped dried apricots (optional)
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
  • 3/4  cup  powdered sugar
  • 3 - 4  teaspoons  apricot nectar
Directions

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

Nutrition Facts (Fruited Pumpkin Loaf)
  • Servings Per Recipe 16,
  • cal. (kcal) 202,
  • Fat, total (g) 9,
  • chol. (mg) 26,
  • sat. fat (g) 1,
  • carb. (g) 27,
  • fiber (g) 2,
  • pro. (g) 3,
  • vit. A (IU) 437,
  • vit. C (mg) 0,
  • sodium (mg) 152,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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