Pumpkin Fruit Loaf

Taken from Calendar of Cakes: Recipes, tips and tricks from the South Australian Country Women's Association (2015)

Preparation time: 20 minutes
Cooking time: 1 - 1¼ hours
Serves: 10-12
Cake tin size: 21cm x 12cm x 7cm loaf tin


115g unsalted butter, melted

1 cup brown sugar

2 large free-range eggs, lightly beaten

2 tablespoons golden syrup

1 teaspoon vanilla extract

1 cup warm mashed pumpkin, strained

2 cups self-raising flour, sifted

Pinch of salt

450g dried mixed fruit


Preheat oven to 180oC (160oC fan forced) and lightly grease and line loaf tin with baking paper.

In a large mixing bowl, combine melted butter, sugar, eggs, golden syrup, vanilla and warmed mashed pumpkin, stirring until well combined.

Add sifted flour, salt and dried fruit, stirring until combined. Spoon mixture into prepared loaf tin and bake in preheated oven for 1 - 1¼ hours or until a skewer comes out of the centre clean.