Ingredients
Scale
- 2 cups mixed dried fruit, chopped into small pieces as needed (I used 1/2 cup each: dried cranberries, dried apricots, prunes and golden raisins)
- 1/4 cup rum
- 1/4 cup amaretto
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/2 teaspoons real vanilla extract
- 3/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup flaxmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 teaspoons pumpkin pie spice
- 1/2 cup toasted nuts (I used 1/4 cup walnuts, 1/4 cup pecans)
For the top:
- A couple Tablespoons of nuts
- About 1 Tablespoon raw (turbinado) sugar
For the glaze:
- 1 Tablespoon rum
- 1 Tablespoon amaretto
- 2 Tablespoons powdered sugar
Instructions
- Put the dried fruits in a bowl and pour the rum and amaretto over them and let them set for 30 minutes to an hour to plump up. Stir a few times during this time to make sure all the fruits get a good soaking.
- Preheat the oven to 350 degrees F. In a large mixing bowl, mix the pumpkin, sugar, eggs, oil, and vanilla. Stir till it’s all mixed up well.
- Add the flours, flaxmeal, baking powder, salt, baking soda, spices, and nuts. Stir until the batter is mixed well and there are no pockets of flour anywhere. Add the drunken fruits with any “juice” that’s not soaked up and stir them gently into the batter too.
- Spray a 9 x 5 inch loaf pan with cooking spray, then pour the batter in and smooth it out with a spatula. Sprinkle the top with a few extra nuts and some Turbinado sugar.
- Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes or until a wooden pick or knife inserted in the center of the bread comes out clean. (Mine took about an hour and 25 minutes to cook through.) Remove from oven and allow it to cool off a bit.
- While the bread is cooling, mix up the glaze by mixing the powdered sugar with the rum and amaretto till smooth. The glaze should be very thin and syrupy.
- Remove the bread from its baking pan and set it on a serving plate. Drizzle the glaze over the bread and down the sides. Let the syrup soak in for a few minutes, then slice the bread and enjoy!