Pumpkin Bread with Fruit Topping Recipe

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Pumpkin Bread with Fruit Topping Recipe

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5 1
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + cooling

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

Nutritional Facts

1 each: 114 calories, 3g fat (2g saturated fat), 20mg cholesterol, 136mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pumpkin Bread with Fruit Topping in Country Woman Christmas Annual 2009, p44

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