Pumpkin Bread With Fruit Topping

• 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
• 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 5-3/4x3x2-in. loaf pans. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in 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
4. . Bake for 5-10 minutes on each side or until lightly browned and firm. Remove to wire racks to cool.
5. 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.

butter, sugar, eggs, pumpkin, vanilla, flour, baking powder, ground cinnamon, salt, ground ginger, ground nutmeg, baking soda, ground cloves, apple pie filling, raisins, cranberries, molasses, ground ginger, cornstarch, apple cider

Taken from www.tasteofhome.com/recipes/pumpkin-bread-with-fruit-topping/ (may not work)