Ingredients: |
Ingredients: For the Bread:
3 c. all-purpose flour
3c. granulated sugar
1c. butter, room temperature
3 large eggs
1 16oz can pumpkin puree
1 tsp ground cloves
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
For the Frosting:
1/4c. butter, softened (not melted)
2 T pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2c. confectioner's sugar, sifted
2tsp milk or as needed to reach desired consistency
For Drizzle:
3T brown sugar
1T water
1T butter
1/4 tsp salt
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Directions: |
Directions:1. Preheat oven to 350º. Spray two medium loaf pans with non stick spray.
2. Melt butter in microwave for 30 seconds. In bowl of a stand mixer, using whisk attachment, cream together melted butter, sugar and eggs until fluffy. Add pumpkin and mix well.
3. In a medium bowl mix dry ingredients: flour, spices, salt, baking soda, baking powder. Change mixer attachment to paddle. Add dry ingredients to the wet 1/3 at a time, mixing well after each addition. Do not over mix.
4. Split batter between the two pans, and bake side by side for about an hour or until a knife inserted comes out clean and top is golden brown.
** While bread is cooling prepare frosting:
5. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner's sugar and milk. Beat until well combined and creamy. Spread over cooled bread.
**Once bread is frosted, prepare drizzle
6. In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for 1-2 minutes to cool caramel. Once at desired consistency, drizzle over bread. |
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