Friday, September 21, 2012

Pumpkin Bread with Pumpkin Buttercream and Caramel Drizzle

Ready or not here come the pumpkin recipes!  This first was is a good one to start with for the season.  I made a couple loaves for my husband to take to work, and they all loved this yummy moist bread (which is delicious on its own).  Then comes the pumpkin buttercream....oh the pumpkin buttercream!  I may or may not have eaten a few spoonfuls of this on its own :)

Pumpkin Bread with Pumpkin Buttercream and Caramel Drizzle


1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (I substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)

Pumpkin Buttercream Frosting:

1/4 C butter, softened
2 tbsp pumpkin puree
1/2 tsp cinnamon
1/2 tsp vanilla
1 1/2 C confectioner's sugar, sifted
2 tsp milk

For the  Caramel Drizzle:

3 tbsp brown sugar
1 tbsp water
1 tbsp butter
1/4 tsp salt

Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.
In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.
Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.
Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.
While bread is cooling, begin preparing the frosting. 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 frosting over the top of the cooled bread.

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 another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting. 

Slice bread and serve! Store leftovers in the refrigerator.

Recipe Source:  Bread from Nancy Creative, Buttercream and Caramel from A Kitchen Addiction

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