Source:

Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman,

Serves/Makes:16

Ingredients

• 1/2 cup (125 ml) unsweetened apple or orange juice
• 1/2 cup (125 ml) raisins
• 1 cup (225 ml) chopped dried figs
• 1 cup (225 ml) canned or cooked pumpkin
• 2 tbsp (30 ml) sugar
• 1/4 cup (60 ml) vegetable oil
• 1-1/2 cups (350 ml) whole wheat flour
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) ground cinnamon
• 1/2 tsp (2 ml) ground nutmeg
• 1/4 tsp (1 ml) ground allspice
• 1/8 tsp (1 ml) ground cloves
• 1/2 cup (125 ml) chopped walnuts
• 2 tsp (10 ml) grated orange rind

Preparation

• 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 degree (175 C.) oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 5 minutes.
• Remove from pan and cool thoroughly on a wire rack.
• Wrap in foil and refrigerate until ready to use.

Comments

1/2 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