Fruited Pumpkin Loaf

1. 1

   In a large bowl, beat eggs with a whisk.

2. 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. 3

   Stir in pecans, the 1/2 cup apricots, and the cranberries.

4. 4

   Spoon batter into prepared loaf pan(s); spread evenly.

5. 5

   Bake 55-65 minutes: 8X4X2-inch pan.

6. 6

   Bake 30-35 minutes: 5 3/4X3X2-inch pan.

7. 7

   Done when inserted toothpick comes out clean.

8. 8

   Cool in pan(s) on wire rack(s) for 10 minutes.

9. 9

   Remove from pan(s) and cool completely on wire rack(s).

10. 10

    If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots.

11. 11

    Apricot Icing: In a small bowl, stir together powdered sugar, and enough apricot nectar (3-4 tsp.)

12. 12

    to reach drizzling consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.