Pumpkin Bread with Fruit Topping |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 30 |
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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. 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 king arthur unbleached 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:
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.
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