Pumpkin Fruitcake
Embrace the cozy flavors of fall with this delightful Pumpkin Fruitcake, a moist and spiced twist on the classic holiday treat. This recipe combines seasonal pumpkin purée with warm spices like cinnamon, nutmeg, and cloves, creating a perfectly balanced base that pairs beautifully with the sweetness of dried cranberries, apricots, and golden raisins. Chopped nuts add a satisfying crunch, while a splash of brandy or orange juice lends a subtle depth of flavor. With just 20 minutes of prep and an hour in the oven, this easy fruitcake is ideal for holiday gatherings, gifting, or whenever you're craving a festive dessert. Serve it as-is or with a dollop of whipped cream for a truly indulgent treat. Perfect for keywords like "pumpkin fruitcake recipe," "fall desserts," and "holiday baking," this is a dessert you'll come back to year after year.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 1 cup pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 cup dried cranberries
- 0.75 cup chopped dried apricots
- 0.75 cup golden raisins
- 1 cup chopped nuts (walnuts or pecans)
- 2 tablespoons brandy or orange juice (optional)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the pumpkin puree and vanilla extract until well combined. The mixture may look slightly curdled at this stage; this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the dried cranberries, chopped dried apricots, golden raisins, and nuts. If using, stir in the brandy or orange juice for added moisture and flavor.
Spoon the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, wrap the fruitcake in plastic wrap and let it rest overnight to develop its flavors. Slice and serve as desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 55.0 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
