Pumpkin Fruitcake Recipe

Name: Pumpkin Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsweetened apple juice or ½ cup orange juice; ½ cup raisins; 1 cup dried fig, chopped; 1 cup pumpkin, cooked or canned; 2 tablespoons sugar; ¼ cup vegetable oil; 1 ½ cups 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; 1 orange rind, grated (2 tsps. dry)

Servings: persons

½ cup unsweetened apple juice or ½ cup orange juice
½ cup raisins
1 cup dried fig, chopped
1 cup pumpkin, cooked or canned
2 tablespoons sugar
¼ cup vegetable oil
1 ½ cups 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
1 orange rind, grated (2 tsps. dry)

1
Combine the juice, raisins and figs in a bowl.
2
Let stand for 1 hour or overnight.
3
Beat together the pumpkin, sugar and oil.
4
Stir in the fruit mixture.
5
Add the flour, baking soda, baking powder and spices, mix well.
6
Add the nuts and orange rind.
7
Stir to blend well.
8
Pour the batter into a lightly oiled 8 x 5 inch loaf pan.
9
Bake in 325 degree oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10
Let cool in the pan for 5 minutes.
11
Remove from pan and cool thoroughly on a wire rack.
12
Wrap in foil and refrigerate until ready to use.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup unsweetened apple juice or ½ cup orange juice, ½ cup raisins, 1 cup dried fig, chopped, 1 cup pumpkin, cooked or canned, and more.

Yes, Pumpkin Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Fruitcake

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