Try Jody Victor’s Pumpkin Bread

Pumpkin bread recipe with a twist….

Fruited Pumpkin Loaf


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 dried cranberries
Apricot Icing (optional)
Snipped dried apricots (optional)


  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, drizzle Apricot Icing over bread and sprinkle with addtional snipped apricots.
  6. Makes 1 large or 3 small loaves (16 to 18 servings).
  7. Apricot Icing: In a small bowl, stir together 3/4 cup powdered sugar and snough apricot nectar (3 to 4 teaspoons) to reach drizzling consistency.