Pumpkin Bread with Fruit Topping Recipe

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This unusual appetizer is popular with all ages. The pumpkin toasts are almost like little cookies, topped with wonderfully spiced fruit. You could even serve these as a dessert with hot cider or cocoa.

This recipe is:

Diabetic Friendly

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Pumpkin Bread with Fruit Topping Recipe

Prep: 45 min. Bake: 35 min. + cooling

Yield: 30 Servings

45 35 80

Ingredients

6 tablespoons butter, softened
1-1/3 cups sugar
2 eggs
1 cup canned pumpkin
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
TOPPING:
1 cup apple pie filling, chopped
1/2 cup raisins
1/2 cup dried cranberries
2 tablespoons molasses
1/2 teaspoon each ground ginger, cinnamon, nutmeg and cloves
1 teaspoon cornstarch
1/2 cup apple cider or juice

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the eggs, pumpkin and vanilla. Combine the flour, baking powder, cinnamon, salt, ginger, nutmeg, baking soda and cloves; add to the butter mixture just until blended.
Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Transfer loaves to a cutting board; cut into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-10 minutes on each side or until lightly browned and firm. Remove to wire racks to cool.
For topping, in a small saucepan, combine the pie filling, raisins, cranberries, molasses and spices. Bring to a boil over medium heat, stirring constantly. Combine cornstarch and apple cider until smooth; stir into apple mixture. Return to a boil; cook for 1-2 minutes or until thickened. Remove from the heat; cool. Serve with toast. Yield: 2-1/2 dozen.

Nutritional Facts 1 slice with 1 tablespoon topping equals 114 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 136 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Pumpkin Bread with Fruit Topping in Country Woman Christmas Annual 2009, p44