Pumpkin Bread With Caramel Icing Recipe

Name: Pumpkin Bread With Caramel Icing
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups granulated sugar; ¾ cup vegetable oil; 1 cup orange juice; 2 large eggs; 1 (15 ounce) can pumpkin puree; 2 ½ cups all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; Cinnamon; Nutmeg; Clove; Walnuts; Raisins; Vanilla; Light Brown Sugar; ½ cup butter (for caramel icing); ½ cup heavy cream (for caramel icing); Powdered Sugar

Indulge in the cozy flavors of fall with this moist and delicious pumpkin bread, topped with a decadent salted caramel icing! Made with real pumpkin, pineapple, banana, and orange juice for a unique twist, this recipe is perfect for family gatherings, holiday baking, or gifting. Freezes and ships beautifully, making it an ideal treat to share. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 80 mins

Calories 547.1 kcal

Protein 11g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Bread With Caramel Icing

1 ½ cups granulated sugar
¾ cup vegetable oil
1 cup orange juice
2 large eggs
1 (15 ounce) can pumpkin puree
2 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
Cinnamon
Nutmeg
Clove
Walnuts
Raisins
Vanilla
Light Brown Sugar
½ cup butter (for caramel icing)
½ cup heavy cream (for caramel icing)
Powdered Sugar

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How to Make Pumpkin Bread With Caramel Icing

Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
In a large bowl, whisk together 1 ½ cups granulated sugar, ¾ cup vegetable oil, 1 cup orange juice, 2 large eggs, and 1 (15 ounce) can pumpkin puree.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in 1 cup mashed ripe banana and 1 cup chopped pineapple.
Prepare the brown sugar topping: In a small bowl, combine ½ cup packed brown sugar, ½ cup chopped pecans or walnuts, and ¼ cup all-purpose flour. Mix with a fork until crumbly.
Divide the batter evenly between the prepared loaf pans. Sprinkle the brown sugar topping evenly over the batter.
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the salted caramel icing: In a small saucepan over medium heat, combine ½ cup butter, 1 cup packed brown sugar, and ½ cup heavy cream. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
Remove from heat and stir in 1 teaspoon vanilla extract and ¼ teaspoon sea salt.
Once the loaves are completely cool, drizzle the salted caramel icing over the top. Allow the icing to set before serving.