Caramel Glazed Pumpkin Bread
Autumn is such a lovely season, and perhaps my favorite. It’s filled with magic, crisp cool air, leaves rustling in the wind, delicious fruits & flavors of the season. Personally, I look forward to spending time baking, and making many of our favorite recipes. Curling up with a good book (every autumn a must read for me is – The October Country by Ray Bradbury, and I always have the lines of To Autumn by Keats on the tip of my tongue). I love slowing down the pace from the hectic summer, and spending time enjoying my family and reflecting on our many blessings.
This recipe is perfect for enjoying with your family on a chilly fall morning, or gifting to someone special. It is my favorite pumpkin bread ever! The caramel glaze enhances this delicious spicy moist wonderful bread, and makes it extraordinary. Happy Autumn!
Ingredients: Yield:16 mini loaves or 2 (9×5 inch) loaves
1 (15 oz.) can of pure pumpkin
1 cup canola oil
4 large eggs
2/3 cup water
3 cups of white sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
3-1/3 cups flour
2 teaspoons baking soda
1-1/4 teaspoons salt
Caramel Glaze Ingredients:
1/4 cup butter (1/2 stick)
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup heavy cream
1 teaspoon vanilla
2/3 cups powdered sugar
Preheat oven to 350° F.
Spray your bread pan with non-stick cooking spray.
Mix together pumpkin, oil, eggs, water, sugar, cinnamon & nutmeg.
Add in the flour, baking soda & salt. Stir until combined.
Pour into loaf pan filling 3/4 of the way full.
If making mini loaves bake 25-30 minutes if using a regular sized loaf pan bake 60-70 minutes.
Remove from oven and let cool in the pan 10 minutes, and then transfer to a wire cooling rack.
Place the butter, brown sugar, white sugar & heavy cream in a medium saucepan.
Cooking until the sugar is dissolved.
Remove from heat, and add the vanilla.
Sift the powdered sugar into the pot. Stir to incorporate.
Drizzle over the pumpkin bread loaves.
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