Pumpkin fruitcake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unswt. apple orange juice; |
| ½ | cup | Raisins; |
| 1 | cup | Dried figs; Chopped |
| 1 | cup | Pumpkin; cooked or canned |
| 2 | tablespoons | Sugar; |
| ¼ | cup | Vegetable oil; |
| 1½ | cup | Whole wheat flour; |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder; |
| 1 | teaspoon | Ground cinnamon; |
| ½ | teaspoon | Ground nutmeg; |
| ¼ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Ground cloves; |
| ½ | cup | Walnuts; chopped |
| Orange; rind grated | ||
| (2 ts dry) | ||
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 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. ½ 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
Source: Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986 Shared by Elizabeth Rodier, Nov 93.