PUMPKIN BREAD WITH CARAMEL GLAZE
Pumpkin Bread with Caramel Glaze ~ The Perfect Pumpkin Bread Topped with a To-Die-For Caramel Glaze!
Provided by Julie Evink
Categories Snack
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
- In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
- Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and remove from pan to wire rack.
- To prepare caramel glaze combine butter, sugars and cream in saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in confectioners sugar and vanilla until smooth. Drizzle over cooked loaves.
Nutrition Facts : ServingSize 1, Calories 602 kcal, Carbohydrate 99 g, Protein 6 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 53 mg, Sodium 422 mg, Fiber 1 g, Sugar 61 g
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 BREAD PUDDING WITH CARAMEL SAUCE
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.
Categories Milk/Cream Dessert Bake Raisin Pumpkin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For bread pudding:
- Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
- Meanwhile, prepare caramel sauce:
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
- Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
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- Place the flour, baking powder, bicarb, 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.
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