Pumpkin Fruitcake
Yield
16 servingsPrep
10 minCook
50 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
orange juice
or apple, unsweetened |
|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
figs
dried |
*
|
| 1 | cup |
pumpkin
canned, or cooked |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| ½ | cup |
walnuts
chopped |
|
| 2 | teaspoons |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
orange juice
or apple, unsweetened |
|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
figs
dried |
*
|
| 237 | ml |
pumpkin
canned, or cooked |
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
vegetable oil
|
|
| 355 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 118 | ml |
walnuts
chopped |
|
| 1E+1 | ml |
orange zest
grated |
|
Directions
Combine the juice, raisins and figs in a bowl.
Let stand for 1 hour or overnight.
Beat together the pumpkin, sugar and oil.
Stir in the fruit mixture.
Add the flour, baking soda, baking powder and spices.
Mix well.
Add the nuts and orange rind.
Stir to blend well.
Pour the batter into a lightly oiled 8 x 5 inch loaf pan.
Bake in 325℉ (160℃) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 min.
Remove from pan and cool thoroughly on a wire rack.
Wrap in foil and refrigerate until ready to use.
