Pumpkin Bread Recipe
"Pumpkin Recipes Online"

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter at room temperature
3/4 cup sugar
1/4 cup honey
2 large eggs
1 cup canned pumpkin purée
1/2 cup nonfat plain yogurt
1/2 cup coarsely chopped pitted dates
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped walnuts

Preheat the oven to 350°F. Lightly butter a 9 x 5 x 2 3/4-inch loaf pan and dust it with flour, shaking out the excess.

Combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt in a bowl. Set aside.

In a mixing bowl, beat the butter, sugar, and honey together with an electric mixer until well combined. Add the eggs one at a time, mixing well after each addition.

Add the dry ingredients to the butter mixture and mix to combine. Add the pumpkin and yogurt and mix until just blended. Stir in the dates, apricots, and walnuts.

Pour the batter into the prepared pan. Bake until a skewer inserted into the center comes out clean, about 1 1/4 hours.

Cool the cake in the pan on a wire rack for 15 minutes. Then run a knife around the edges of the pan to loosen the cake and turn it out onto the rack to cool completely.

Yield: Makes one 9-inch loaf
Source: “All Around the World,” by Sheila Lukins

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