CARAMEL SWIRL PUMPKIN BREAD
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...
Provided by Aku N
Categories Other Desserts
Time 1h15m
Number Of Ingredients 20
Steps:
- 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.
PUMPKIN BREAD WITH SALTED CARAMEL GLAZE
This Pumpkin Bread with Salted Caramel Glaze is sure to become a family favourite! Soft, tender and almost fudgy, the lightly spiced bread is perfectly complimented by the salty, sweet glaze.
Provided by anniesnomsblog
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325F and grease and line a 2lb loaf tin.
- Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
- Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
- Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
- Add in the milk and mix on low until combined.
- Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
- Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
- To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
- Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
- Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!
PUMPKIN CARAMEL BREAD PUDDING
This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
- While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
- Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
- Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
- Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.
SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
I got this recipe from my email "new daily recipes from gophercentral - A HUGE hit - everyone loved it!
Provided by greyghost
Categories Cheesecake
Time 1h45m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Finely grind crushed cookies, pecans, and sugar in food processor.
- Add melted butter and blend until combined.
- Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides.
- Filling:.
- Use electric mixer to beat cream cheese and sugar in large bowl until light.
- Transfer 3/4 cup of mixture to small bowl, cover tightly and refrigerate to use for topping.
- Add pumpkin, 4 TBS of the whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined.
- Add eggs 1 at a time, beating until just combined.
- Pour filling into crust (will almost fill entire pan).
- Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
- Transfer cheesecake to rack to cool for about 10 minutes.
- Run knife around cake pan sides to loosen cheesecake.
- Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature.
- Add remaining 5 TBS of whipping cream to cream cheese mixture and stir to combine.
- Press down firmly on edges of cheesecake to even thickness.
- Pour cream cheese mixture over cheesecake, spread evenly.
- Spoon caramel sauce in lines over cream cheese mixture.
- Using tip of knife, swirl caramel sauce into cream cheese mixture.
- Refrigerate until ready to serve.
- Release pan sides from cheesecake.
- Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
- Pipe decorative border around cheesecake and serve.
Nutrition Facts : Calories 768.3, Fat 59, SaturatedFat 27.9, Cholesterol 217.1, Sodium 463.5, Carbohydrate 54.6, Fiber 2.9, Sugar 44.3, Protein 10.8
PUMPKIN AND CARAMEL SWIRLED CHEESECAKE
Deliciously sinful, not-too-rich tasting cheesecake alternative to the traditional pumpkin pie. Even the kids liked this one.
Provided by Felix4067
Categories Cheesecake
Time 2h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Preheat oven to 350 degrees.
- Finely grind crushed cookies, pecans and sugar in processor.
- Add melted butter and blend until combined.
- Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
- Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
- Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
- Add eggs 1 at a time, beating just until combined.
- Pour filling into crust (filling will almost fill pan).
- Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
- Transfer cheesecake to rack and cool 10 minutes.
- Run small sharp knife around cake pan sides to loosen cheesecake.
- Cool.
- Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature.
- Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
- Press down firmly on edges of cheesecake to even thickness.
- Pour cream cheese mixture over cheesecake, spreading evenly.
- Spoon caramel sauce in lines over cream cheese mixture.
- Using tip of knife, swirl caramel sauce into cream cheese mixture.
- (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake.
- Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
- Pipe decorative border around cheesecake and serve.
- *OR,you can omit the sour cream border and just cut gingersnap cookies in half and use as a decorative border.
Nutrition Facts : Calories 779.5, Fat 59.9, SaturatedFat 30.6, Cholesterol 225.3, Sodium 434, Carbohydrate 53.6, Fiber 2.9, Sugar 40.9, Protein 12.5
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Make and share this Pumpkin Cheesecake With Caramel Swirl recipe from Food.com.
Provided by Mizzy
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: Preheat oven to 350°F Finely grind ground cookies, pecans and sugar in processor.
- Add melted butter and blend until combined.
- Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
- Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
- Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
- Add eggs 1 at a time, beating just until combined.
- Pour filling into crust (filling will almost fill pan).
- Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
- Transfer cheesecake to rack and cool 10 minutes.
- Run small sharp knife around cake pan sides to loosen cheesecake.
- Cool.
- Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature.
- Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
- Press down firmly on edges of cheesecake to even thickness.
- Pour cream cheese mixture over cheesecake, spreading evenly.
- Spoon caramel sauce in lines over cream cheese mixture.
- Using tip of knife, swirl caramel sauce into cream cheese mixture.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Release pan sides from cheesecake.
- Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
- Pipe decorative border around cheesecake and serve.
Nutrition Facts : Calories 636.7, Fat 50, SaturatedFat 25.5, Cholesterol 187.7, Sodium 343.8, Carbohydrate 41.3, Fiber 2.4, Sugar 34, Protein 10.3
CARAMEL SWIRLED PUMPKIN CHEESECAKE
OMG I have died and gone to heaven.. this is so good. A friend makes these and brings them as hostess gifts.. I finally talked her out of the recipe. Yes, I asked her if I could share it here. This is a keeper in our family. Time does not include the overnight chilling
Provided by bayou-mimi
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Preheat oven to 350 degrees.
- Finely grind crushed cookies, pecans and sugar in processor.
- Add melted butter and blend until combined.
- Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
- Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
- Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
- Add eggs 1 at a time, beating just until combined.
- Pour filling into crust (filling will almost fill pan).
- Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
- Transfer cheesecake to rack and cool 10 minutes.
- Run small sharp knife around cake pan sides to loosen cheesecake.
- Cool.
- Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature.
- Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
- Press down firmly on edges of cheesecake to even thickness.
- Pour cream cheese mixture over cheesecake, spreading evenly.
- Spoon caramel sauce in lines over cream cheese mixture.
- Using tip of knife, swirl caramel sauce into cream cheese mixture.
- (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake.
- Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
- Pipe decorative border around cheesecake and serve.
Nutrition Facts : Calories 779.5, Fat 59.9, SaturatedFat 30.6, Cholesterol 225.3, Sodium 434, Carbohydrate 53.6, Fiber 2.9, Sugar 40.9, Protein 12.5
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