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.

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