T’is the season to harvest pumpkin recipes and my friend Michelle Steinman has one of the best pumpkin bread recipes I’ve ever tasted! It is pure decadence, brushed with a caramel glaze.
The caramel glaze is really easy to prepare, and Michelle says she always makes a double batch of it to use on other sweets like brownies. I store the extra in the refrigerator for snitching whenever a sweet tooth comes along.
The recipe makes two full loaves, or eight mini loaves for holiday gift giving.
Pumpkin Bread with Caramel Glaze
Michelle’s Pumpkin Bread with Caramel Glaze
- 3 1/3 cups all purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 can 15 oz. pumpkin
- 1 cup vegetable oil
- 4 eggs lightly beaten
- 2/3 cup water
- ¼ cup butter
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup heavy cream
- 2/3 cup powdered sugar
- 1 teaspoon vanilla
- In a large bowl combine the first six ingredients. In another bowl combine the pumpkin, oil, eggs and water.
- Mix well with a whisk. Stir egg mixture into dry ingredients and mix well with whisk or wooden spoon. Pour evenly into two greased (or PAM’d) 9×5 loaf pans. Bake at 350 degrees for 60 to 65 minutes or until a toothpick tests clean.
- Cool for 10 minutes in the pans. Remove pans to a wire rack to finish cooling. (When making mini loaves, cook for 30-40 minutes, or until tester is clean.)
- Combine in a saucepan butter, sugar, brown sugar and whipping cream.
- Cook until sugars are dissolved and mixture starts bubbling. Cool for 20 minutes. Stir in powdered sugar and vanilla until smooth. Drizzle over cooled loaves.