APRICOT DATE PUMPKIN BREAD

2 large eggs
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup vegetable oil
1/2 cup orange juice
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup chopped walnuts
1/2 cup chopped dates
1/2 cup chopped apricots

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Beat eggs, sugar, pumpkin, oil and orange juice in a large bowl until blended.

In a medium-size bowl, mix flour, baking soda, baking powder, and spices. Add flour mixture to first mixture; stir until blended. Stir in remaining ingredients. Pour batter into prepared loaf pan.

Bake at 350 degrees F about 1 hour, or until a tester inserted in the center comes out clean. Let cool in pan on a rack for 15 minutes; then turn out onto rack and cool completely. Serve at room temperature.

To store, wrap in a plastic bag and refrigerate up to 5 days.

Makes 1 loaf, 10-12 servings
Source: Sunset Magazine Breads