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Ingredients
| granulated sugar: 3 cups |
| vegetable oil: 1 cup |
| orange juice: 2/3 cup |
| eggs: 4 |
| pumpkins (cut into 1" cubes): 2 cups (mashed) |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking soda: 2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1 tsp |
| whole cloves: 1/2 tsp |
| walnuts (chopped): 1/2 cup (chopped) |
| seedless raisins (packed): 1/2 cup |
| vanilla extract: 1/2 tsp |
| light brown sugar (packed): 1/4 cup (packed) |
| walnuts (chopped): 1/4 cup (chopped) |
| ground cinnamon: 1/2 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| salted butter: 2 Tbl (softened) |
| salted butter: 1/4 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| 2% milk: 2 Tbl |
| vanilla extract: 1/4 tsp |
| salt: 1 dash |
| powdered sugar (unsifted): 3/4 cup |
Pumpkin Bread With Caramel Icing
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- 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.
- 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.
- 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.