Date and Apricot-Pumpkin Bread

 1 egg plus 2 egg whites

1 C each sugar and canned solid-pack pumpkin

1/3 C oil

½ C orange juice

2 C all-purpose flour

1 t baking soda

½ t each baking powder, ground cinnamon, cloves, nutmeg, ginger

½ C chopped dates

½ C B&R Farms Dried Apricots

In a large bowl, beat together egg, egg whites, sugar, pumpkin, oil and orange juice. In another bowl, stir together flour, baking soda, baking powder, cinnamon, cloves, nutmeg and ginger; add to egg mixture and beat to blend. Stir in dates and apricots. Pour into a lightly greased loaf pan. Bake in 350F oven for about 1 hour until wooden pick inserted in center of loaf comes out clean. Let cool for 15 minutes; turn out onto a rack.