1/2 c. unsweetened apple juice or orange juice
1/2 c. dark or golden raisins
1 c. chopped dried figs
1 c. canned or cooked pumpkin
2 tbsp. sugar
1/4 c. vegetable oil
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/2 c. chopped walnuts
Grated rind of 1 orange

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 walnuts and orange rind. Stir to blend well. Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in a 325 degree oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Remove from the pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use. Serves 16.