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.