The best delicious Pumpkin Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Fruitcake recipe today!
Hello my friends, this Pumpkin Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Fruitcake.
What Makes This Pumpkin Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Fruitcake.
Ready to make this Pumpkin Fruitcake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Unsweetened Apple Juice -or-
-Orange Juice
1/2 c Raisins, dark or golden
1 c Dried Figs, chopped
1 c Pumpkin, canned or cooked
2 tb Sugar
1/4 c Vegetable Oil
1 1/2 c Whole Wheat Flour
1 ts Baking Soda
1 ts Baking Powder
1 ts Baking Powder
1 ts Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Allspice
1/8 ts Ground Cloves
1/2 c Walnuts, chopped
1 Orange, grated rind
Keywords: Vegan
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
walnuts and orange rind. Stir to blend well. Pour the batter into a lightly
oiled 8- by 5-inch loaf pan.
Bake in a 325-degree oven for 40 to 45 minutes, or until a toothpick
inserted into the center comes out clean.
Let cool in the pan for 5 minutes. Remove from the pan and cool thoroughly
on a wire rack. Wrap in foil and refrigerate until ready to use.
Serves 16
One Serving = Calories: 160 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 69
Potassium: 221 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange
Yields
16
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