Pumpkin Bread with Caramel Glaze

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
Servings 2 9×5 loaves


  • 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

Caramel Glaze

  • 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.)

Caramel Glaze

  • 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.

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