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 Unswt. apple orange juice; 1 ts Baking powder;
1/2 c Raisins; 1 ts Ground cinnamon;
1 c Dried figs; Chopped 1/2 ts Ground nutmeg;
1 c Pumpkin; cooked or canned 1/4 ts Ground allspice
2 tb Sugar; 1/8 ts Ground cloves;
1/4 c Vegetable oil; 1/2 c Walnuts; chopped
1 1/2 c Whole wheat flour; Orange; rind grated
1 ts Baking soda (2 ts dry)
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 F 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.
1/2 inch slice – 160 calories, 1 bread exchange, 1 fruit, 1 fat 26
grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221
mg potassium, 0 cholesterol
Yields
16 servings
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