Pumpkin Bread with Caramel Icing
Indulge in the warm, spiced goodness of this Pumpkin Bread with Caramel Icing, a seasonal treat that’s perfect for cozy fall days or as a holiday dessert centerpiece. Infused with autumnal flavors like cinnamon, nutmeg, and cloves, this moist pumpkin bread comes together effortlessly with a rich blend of melted butter, pure pumpkin puree, and a touch of vanilla. The crowning glory, however, is the luscious caramel icing—made with brown sugar, heavy cream, and a pinch of salt—that cascades over the loaf, creating a velvety-smooth layer of sweetness. Simple to prepare yet stunning to serve, this recipe promises a melt-in-your-mouth experience that will have everyone reaching for seconds. Perfect for breakfast, dessert, or a comforting snack, it's the ultimate fall-inspired indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Large eggs
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 2 teaspoons Vanilla extract
- 0.25 cup Whole milk
- 0.25 cup Unsalted butter (for icing)
- 0.5 cup Brown sugar, packed (for icing)
- 2 tablespoons Heavy cream
- 1 cup Powdered sugar, sifted
- 1 teaspoon Vanilla extract (for icing)
- 1 pinch Salt (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition.
Stir in the pumpkin puree, vanilla extract, and milk until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack to cool completely.
While the bread cools, prepare the caramel icing. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the mixture begins to bubble.
Remove the pan from heat and whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth.
Let the icing cool for 5 minutes to thicken slightly, then pour it over the cooled pumpkin bread, spreading it evenly with a spatula.
Allow the icing to set for 15 minutes before slicing and serving. Enjoy your Pumpkin Bread with Caramel Icing!
Nutrition Facts
Calories |
4668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 760.5 g | 277% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 552.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 509 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
