Caramel Swirl Pumpkin Bread

Ashley Dearmore

By
@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


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Comments:

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

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