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    You are in: Home / Recipes / Pumpkin Fruit Loaf Recipe
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    Pumpkin Fruit Loaf

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    LemurKat's Note:

    Derived from Annette Symms' "Symply too good to be true" Low fat cookbook, this is a modified version of her "Moist Fruit Cake". It is especially delicious with a little ginger marmalade, and being a loaf, slightly heavier.

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    Serves: 15



    Units: US | Metric


    1. 1
      Heat the oven to 425 degrees F.
    2. 2
      Pour the water into a saucepan and add the diced fruit, sugar and spices. Boil for 3 mins and stir in the baking soda, leaving it to cool.
    3. 3
      Microwave (or boil) the pumpkin until soft enough to mash. To microwave pumpkin, chop it up into chunks and place in a lidded (microwave safe) container with a little water. Microwave for four minutes, test softness, and then continue to microwave in two minute blocks until soft enough to mash easily. Let it cool a little before attempting to peel the skin off.
    4. 4
      Combine the pumpkin with the fruit mix and mix well.
    5. 5
      Add in the eggs.
    6. 6
      Sift together flour and baking powder, then stir into the wet mixture.
    7. 7
      Toss in the walnuts. Stir to combine.
    8. 8
      Line your loaf tin with baking paper and pour in the mixture. Bake for approximately 30 mins, testing with a skewer after that time.

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    Nutritional Facts for Pumpkin Fruit Loaf

    Serving Size: 1 (68 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 147.2
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 0.5 g
    Cholesterol 28.2 mg
    Sodium 170.5 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 3.0 g
    Sugars 13.4 g
    Protein 4.0 g

    The following items or measurements are not included:

    mixed spice

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