Pumpkin Bread With Salted Caramel Glaze Recipes

PUMPKIN BREAD WITH CARAMEL GLAZE

Pumpkin Bread with Caramel Glaze image

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

Ingredients

3 1/3 c. all-purpose flour
3 c. sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 15 oz can pumpkin
1 c. vegetable oil
4 eggs
2/3 c. water
1/4 c. butter
1/4 c. sugar
1/4 c. packed brown sugar
1/4 c. whipping cream
2/3 c. powdered sugar
1 tsp vanilla extract

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

Pumpkin Bread With Salted Caramel Glaze image

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

Ingredients

2 1/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup light muscovado sugar
1/4 cup caster sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/2 cup milk, I used skim
1/3 cup salted caramel sauce
1 tablespoon milk

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!

SALTED CARAMEL GLAZE

Salted Caramel Glaze image

A simple recipe that is good for dipping apples, served over ice cream, and on top of brownies or apple pie.

Provided by Jillieann

Yield 8

Number Of Ingredients 5

Ingredients

¼ cup unsalted butter
¼ cup white sugar
¼ cup brown sugar
½ cup heavy cream
½ teaspoon sea salt

Steps:

Melt butter in a saucepan. Add white and brown sugars and bring to a boil, stirring constantly. Stir in cream and return to a boil. Boil, stirring constantly, for exactly 2 minutes. Remove from the heat and stir in salt.
Allow glaze to cool completely, 30 to 45 minutes. Place in the refrigerator to chill, 8 hours to overnight.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 13.4 g, Cholesterol 35.6 mg, Fat 11.3 g, Protein 0.4 g, SaturatedFat 7.1 g, Sodium 118.4 mg, Sugar 12.9 g

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