Caramel Swirl Pumpkin Bread
By Ashley Dearmore Ashleyscooking
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
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
****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.
About this Recipe
Tina Schmittgens StarBaker - Jan 27, 2013
Looks so good. Can't wait to try! I'm always looking for new recipes.
Ashley Dearmore Ashleyscooking - Jan 28, 2013
Thank you! Check out my website Ashleyscooking.com for more of my recipe ideas.
Amber Showalter amber78 - Feb 8, 2013
I don't see and thing caramel swirl about it. Lol! Did you forget to list that in the ingredients and directions?
Sharon Colyer Cmom02 - Oct 1, 2013
She said in her notes, that the caramel was in the topping, & mixed with a confectioner's sugar icing, but she didn't list it as an ingredient. I guess you could look at her website & maybe be able to ask a question there. I would probably just get some caramel ice cream topping, to mix with the icing.
Barbara Clark Barbara_Clark - Nov 7, 2013
Go to her website and see the rest of the recipe.....homemade carmel sauce drizzled over the frosting. Can't wait to try it.