When it starts to get cold outside I love to start baking sweet breads. The house is all shut up so the scent stays in and makes everything smell amazing! This is a pumpkin bread I’ve made several times, but I like to change up the way its topped. This version is a caramel sauce mixed with a traditional confections sugar icing. Enjoy.. Its great with coffee in the morning.. Mmmm
CARAMEL PUMPKIN SWIRL BREAD
eggs, at room temp
3 1/2 c
all purpose flour
1 1/2 tsp
1 1/2 tsp
1 1/2 c
milk, as needed
1Preheat oven to 350 degrees F. Grease and flour 2 9×5 or 3 7×3 inch loaf pans.
2In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3Bake for about 60 – 75 min in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
****The center may be a little wet it will finish setting up as it cools.**** I like to do the spring method, where you lightly press on the surface of the bread and if it springs back its cooked through.
Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat combined. Slowly add confectioner’s sugar and milk. When its thick its done. Spread frosting over the top of the cooled bread.