Toffee Pumpkin Spice Bread Food
TOFFEE PUMPKIN SPICE BREAD
These started as muffins but I thought they were a tad bland, so I made it into a bread.
Provided by Randy the Chef
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
- Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
- Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 61.8 g, Cholesterol 49 mg, Fat 12 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 132.5 mg, Sugar 33.9 g
PUMPKIN SPICE BREAD
Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.
Provided by jmelyn
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour.
- Evenly divide the batter between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
- Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!
PUMPKIN SEED TOFFEE
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. -Suzanne Earl, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 176 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN SPICE CARAMEL TOFFEE CAKE
This cake has the warm creamy taste of pumpkin with all the fall spices. Apricot preserves and caramel are brushed on each layer of cake and sprinkled with loads of toffee. Frosted with cream cheese buttercream to top it all off. The flavors blend together in just the right way to give a sweet pumpkin spice flavor.
Provided by Cindi
Categories Dessert
Time 43m
Yield 1 3 layer 8 inch cake, 8 serving(s)
Number Of Ingredients 24
Steps:
- Mix together in a bowl all the dry ingredients and set aside.
- Cream together the butter and sugar for at least 5 minutes.
- Add in eggs, pumpkin, extracts.
- Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
- Spray three 8 inch baking pans with baking spray.
- Divide batter among the three 8 inch baking pans.
- Bake in a 350 degree oven for 28 minutes.
- Cool on rack for 10 minutes then take out of the pans and let cool completely.
- Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
- Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
- Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
- Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
- You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
- This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.
Nutrition Facts : Calories 879.6, Fat 37.2, SaturatedFat 23, Cholesterol 118.9, Sodium 782.3, Carbohydrate 130.8, Fiber 2.1, Sugar 84.1, Protein 9.5
PUMPKIN SPICE BREAD
This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!
Provided by Kris Gunn
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h10m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
- Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 31.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 165.1 mg, Sugar 19.8 g
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