LOAF:

1 pkg. Pillsbury Date Nut or Cranberry Quick Bread Mix
1 tsp. pumpkin pie spice
1/2 c. pumpkin pie filling
1/2 c. water
1 egg

Heat oven to 350 degrees. Using solid shortening, grease and flour bottom only of 8 x 4 inch or 9 x 5 inch loaf pan. In large bowl, blend all ingredients; stir 50 to 75 strokes until dry particles are moistened. Pour into prepared pan.

Bake at 350 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. In small bowl, combine glaze ingredients until smooth. Drizzle over warm loaf. If thinner gaze is desired, stir in milk a drop at a time. Wrap and refrigerate leftover bread. 12 servings.

GLAZE:

1/2 c. powdered sugar
1 tbsp. pumpkin pie filling

HIGH ALTITUDE - Above 3500 feet: Add 1 tablespoon flour to dry quick bread mix. Bake at 375 degrees for 35 to 45 minutes.

(Levittown)