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Pumpkin Bread with Salted Caramel Glaze | Annie's Noms - This Pumpkin Bread with Salted Caramel Glaze is sure to become a family favourite! Soft, tender and almost fudgy, the lightly spiced bread is perfectly complimented by the salty, sweet glaze.
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Pumpkin Bread with Salted Caramel Glaze

This Pumpkin Bread with Salted Caramel Glaze is sure to become a family favourite! Soft, tender and almost fudgy, the lightly spiced bread is perfectly complimented by the salty, sweet glaze.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes

Ingredients

  • For the bread:
  • 2 1/4 cups (315g) plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp each ground nutmeg and cloves
  • 3/4 cup (150g) light muscovado sugar
  • 1/4 cup (50g) caster sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (240g) pumpkin purée, NOT pie filling
  • 1/2 cup (120ml) milk, I used skim
  • For the glaze:
  • 1/3 cup (90g) salted caramel sauce
  • 1 tbsp milk

Instructions

  • Preheat the oven to 160C/325F and grease and line a 2lb loaf tin.
  • Place the flour, baking powder, bicarb, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
  • Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
  • Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
  • Add in the milk and mix on low until combined.
  • Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
  • Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
  • To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
  • Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
  • Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!

Notes

Recipe by Annie of Annie's Noms