Pumpkin Bread With Caramel Icing Recipes

PUMPKIN BREAD WITH CARAMEL ICING

Steps:

• Preheat oven to 350 °.
• Mix wet ingredients together along with sugar until well blended. In a separate bowl, mix together dry ingredients and gradually add to wet mixture while mixing on low.
• Divide mixture and pour into 2 sprayed loaf pans. Bake for 45 min. to 1 hour, turning pans once during baking. Cool before turning out on rack and icing.
• To make the icing: In a medium saucepan, combine the butter, cream, brown sugar and salt and cook over medium heat. Stir constantly until the mixture comes to a low boil. Remove from the heat and stir in vanilla and 1 1/2 C. powdered sugar. Stir well. It will thicken considerably on cooling, so don't add too much more powdered sugar.
• After cooling, if it's still thinner than you want, add a little more powdered sugar and mix very well until it's the consistency you want. Let cool slightly before icing loaves.

PUMPKIN BREAD WITH CARAMEL GLAZE

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.

PUMPKIN BREAD WITH CARAMEL ICING

Steps:

• Preheat oven to 350 degrees. In a bowl combine sugar, oil, orange juice, eggs and pumpkin. Using a hand mixer beat on low for one minute. Add dry ingredients and mix on low for one minutes or until moistened. Spray and flour two 9x5 loaf pans. Divide mixture between the two pans.
• Brown sugar topping: In a small bowl with a fork blend all ingredients until crumbly. Sprinkle over the top of the pumpkin mixture and bake for 60 minutes or until a tooth pick comes out clean.
• Caramel Icing: In a small sauce pan melt the butter, brown sugar and milk. Cook for one minute until everything is melted and mixture starts a slight boil. Remove from the heat and add remaining ingredients and beat on low until all items are combined. Cool slightly. Using a plastic storage bag with the corner cut off or a cake decorating bag drizzle caramel icing across the top of the pumpkin bread.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE

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.

PUMPKIN COOKIES WITH CARAMEL FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
• Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
• While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
• Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
• Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
• Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
• Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

PUMPKIN BREAD WITH EASY ICING - YUMMY

Steps:

• Combine all ingredients.
• Pour into buttered/floured loaf pan and cleaned out pumpkin can.
• Fill both no more than 2/3 full.
• Pans will overflow when cooking if you fill too full.
• Bake at 350 degrees for roughly 1 hour and 15 mins.
• When cooled top with icing (the secret ingredient).

PUMPKIN CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.