The Pioneer Woman Tasty Kitchen
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Pumpkin Bread with Salted Caramel Glaze

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Level: Easy

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Description

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 complemented by the salty, sweet glaze.

Ingredients

  • FOR THE BREAD:
  • 2-¼ cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 pinch Salt
  • ¾ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cloves
  • ¾ cups Light Muscovado Sugar
  • ¼ cups White Sugar
  • ½ cups Vegetable Oil
  • 2  Large Eggs
  • 1 cup Canned Pumpkin Purée (not Pie Filling)
  • ½ cups Milk (I Used Skim)
  • FOR THE GLAZE:
  • ⅓ cups Salted Caramel Sauce
  • 1 Tablespoon Milk

Preparation

Preheat the oven to 325 F and grease and line a 2-pound 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 the pumpkin and flour mixture and mix on medium speed until smooth and combined, about 1 minute. Add the milk and mix on low until combined.

Transfer to your greased pan, smooth the top and place in the oven for 65-75 minutes, until risen, golden and a skewer inserted into the centre of the loaf comes out clean. Remove from oven.

Leave bread to cool in the pan, 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!

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