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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.

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

  1. Preheat the oven to 160C/325F and grease and line a 2lb loaf tin.
  2. Place the flour, baking powder, bicarb, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
  3. 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.
  4. Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
  5. Add in the milk and mix on low until combined.
  6. 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.
  7. Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
  8. To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
  9. 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.
  10. Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!

Recipe Notes

Recipe by Annie of Annie's Noms