Caramel Swirl Pumpkin Bread


Ashley Dearmore Recipe

By Ashley Dearmore Ashleyscooking


Rating:
Prep:
15 Min
Cook:
1 Hr
Method:
Bake
Comments:

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

Ingredients

CARAMEL PUMPKIN SWIRL BREAD
1 can(s)
pumpkin puree
4
eggs, at room temp
1 c
vegetable oil
2/3 c
water
3 c
sugar
3 1/2 c
all purpose flour
2 tsp
baking soda
1 1/2 tsp
salt
1 tsp
cinnamon
1 tsp
nutmeg
1/2 tsp
cloves
1/4 tsp
ground ginger
FROSTING
1/4 c
butter, softend
2 Tbsp
pumpkin puree
1 tsp
cinnamon
1 1/2 tsp
vanilla extract
1 1/2 c
confectioners' sugar
2 tsp
milk, as needed

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Grease and flour 2 9×5 or 3 7×3 inch loaf pans.
2
In 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.
3
Bake 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.
4
FROSTING
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

Main Ingredient: Flour
Regional Style: American


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13 Comments

user
Jan 25, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Cynthia Martinez Devinesalvage
Nov 14, 2013
Ashley you can go to edit and make a title for the caramel sauce and link the other recipe there. It is really easy once you learn how. I make caramel sauce a lot so it is not a problem for me though. I can't wait for me to make it either
user
Ashley Dearmore Ashleyscooking
Nov 8, 2013
Thanks! Let me know how it turns out for you. Sorry the caramel sauce is not posted, please check out ashleyscooking.com/caramel-swirl-pum... for the recipe. I am not sure how to go back and edit this post to add it. Enjoy.
user
Cynthia Martinez Devinesalvage
Nov 7, 2013
Sounds fabulous can't wait to make it this holiday season
user
Ashley Dearmore Ashleyscooking
Nov 7, 2013
Hello, sorry got the mix up with the caramel sauce. 14.5 oz can is what I used for the pumpkin also. If you have any questions let me know! Enjoy!