Fruited Pumpkin Loaf

Directions

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.
13. 13
    Makes 1 large loaf or 3 small loaves.