I’m jumping on the Great Autumn Pumpkin Bandwagon (that’s what I call it anyway) and posting the best pumpkin recipe ever. Ever. I’ve made this pumpkin bread for years because it’s so very good and moist. Nothing worse than a dry quick bread. This year the recipe is even better with the addition of caramel icing.
This icing originally came from a Pumpkin Cookie with Icing recipe, but I made a mess out of the cookies and ended up using the icing on my tried-and-true pumpkin bread recipe. The result was very successful and the recipe was immediately altered to include the icing in the instructions. Bret has a general mistrust of quick breads – I promise him I won’t put onions in them, but he’s suspicious…. Anyway, he liked this recipe and compared the icing to his grandmother’s famous banana bread caramel frosting. It was a great compliment.
Put this pumpkin bread recipe on your holiday recipe list. I promise it won’t disappoint. It makes 2 loaves, so you can give one away and keep one for yourself!
Pumpkin Bread with Caramel Icing
**** and extra stars for the icing. Outstanding holiday fare or any time of the year! Icing adapted from TastesBetterFromScratch.com. Makes 2 loaves.
2 C. pumpkin puree (about 1 full can and not pie filling)
1 C. oil
2/3 C. water
3 C. sugar
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
6 tbsp butter
1/2 C. heavy whipping cream
1 C. packed light brown sugar
Two pinches of salt
1 1/2 to 2 C. sifted powdered sugar
2 tsp vanilla
Preheat oven to 350 degrees.
Mix wet ingredients together along with sugar until well blended. In a separate bowl, mix together dry ingredients and gradually add to wet mixture while mixing on low.
Divide mixture and pour into 2 sprayed loaf pans. Bake at 350 for 45 min. to 1 hour, turning pans once during baking. Cool before turning out on rack and icing.
To make the icing: In a medium saucepan, combine the butter, cream, brown sugar and salt and cook over medium heat. Stir constantly until the mixture comes to a low boil. Remove from the heat and stir in vanilla and 1 1/2 C. powdered sugar. Stir well. It will thicken considerably on cooling, so don’t add too much more powdered sugar. After cooling, if it’s still thinner than you want, add a little more powdered sugar and mix very well until it’s the consistency you want. Let cool before icing loaves.
Tips and Stuff:
I used freshly grated nutmeg because the flavor is so much better (and my bottled nutmeg is probably 10 years old).
My bread came out best when I used a glass loaf dish for baking. My larger metal loaf pan browns the crust a little too much.
Be patient after adding the sifted powdered sugar to the icing – keep stirring until it’s smooth and lump-free.
After removing the pans from the oven, while the loaves were still hot, I pressed down lightly on the tops with a pot holder to make it flatter. That way the icing isn’t thin on the top and running down the sides (even with this thick icing).
As always, put a sheet of waxed paper under the rack while you’re icing the loaves.