Apricot Pumpkin Bread
 
 
1-1/2 c. canned pumpkin
1 c. sugar
1 c. oil
3 lg. eggs
2 1/4 c. flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. salt
1 sm. pkg. vanilla pudding mix
1-1/2 c. chopped dried apricots
1-1/2 c. chopped nuts


 
 
Instructions
Combine pumpkin, sugar and oil, mix to blend.
Beat in eggs.
Combine flour, soda, baking powder and spices and add to pumpkin mixture.
Fold in pudding mix, apricots and nuts. Mix.
Pour into 2 greased 8 1/2 x 4 1/2 inch loaf pans.
Bake 1 hour at 350 degrees.
Cool 10 minutes and remove from pans.
Makes 2 loaves.

Try this one:

Sweet Potato Crisp

4 cups canned sweet potato

1/2 cup sugar

2 eggs

 2T butter

1/2 cup milk

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 teaspoon vanilla extract

Topping:

1 cup packed brown sugar

1 cup chopped pecans

1/2 cup flour

3T butter, melted

Preheat oven to 350 degrees F.
Butter a 9x13 inch bakingdish.
In a large bowl, mash the sweet potatoes.
Mix together with sugar, eggs, 2T butter, milk, pumpkin pie spice, and salt.
Spread sweet potato mixture into baking dish.
In a small bowl, mix the brown sugar, pecans, flour and remaining 3T butter.
Spread the crumbly topping over the potatoes.
Bake for 30 minutes.