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Pumpkin Fruit Loaf

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.

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat the oven to 425 degrees F.
  • 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.
  • 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.
  • Combine the pumpkin with the fruit mix and mix well.
  • Add in the eggs.
  • Sift together flour and baking powder, then stir into the wet mixture.
  • Toss in the walnuts. Stir to combine.
  • 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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RECIPE MADE WITH LOVE BY

@LemurKat
Contributor
@LemurKat
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"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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  1. LemurKat
    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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