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+ servings

Pumpkin Bread with Caramel Glaze

Michelle’s Pumpkin Bread with Caramel Glaze
Servings 2 9×5 loaves

Ingredients

  • 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

Instructions

  • 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.