Pumpkin Bread With Caramel Icing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Moist pumpkin bread with a drizzle of caramel icing. I love to make this for my family and friends during the fall season. I like to use pineapple, banana orange juice for the liquid in this recipe. Freezes and ships well. Ingredients:
3 cups sugar |
1 cup oil |
2/3 cup orange juice |
4 eggs |
2 cups pumpkin, mashed |
3 1/2 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon clove |
1/2 cup walnuts, chopped |
1/2 cup raisins |
1/2 teaspoon vanilla |
1/4 cup light brown sugar, packed |
1/4 cup walnuts, chopped |
1/2 teaspoon cinnamon |
2 tablespoons flour |
2 tablespoons butter, softened |
1/4 cup butter |
1/2 cup light brown sugar, packed |
2 tablespoons milk |
1/4 teaspoon vanilla |
1 dash salt |
3/4 cup powdered sugar |
Directions:
1. Preheat oven to 350 degrees. In a bowl combine sugar, oil, orange juice, eggs and pumpkin. Using a hand mixer beat on low for one minute. Add dry ingredients and mix on low for one minutes or until moistened. Spray and flour two 9x5 loaf pans. Divide mixture between the two pans.
2. Brown sugar topping: In a small bowl with a fork blend all ingredients until crumbly. Sprinkle over the top of the pumpkin mixture and bake for 60 minutes or until a tooth pick comes out clean.
3. Caramel Icing: In a small sauce pan melt the butter, brown sugar and milk. Cook for one minute until everything is melted and mixture starts a slight boil. Remove from the heat and add remaining ingredients and beat on low until all items are combined. Cool slightly. Using a plastic storage bag with the corner cut off or a cake decorating bag drizzle caramel icing across the top of the pumpkin bread.
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