Wednesday, February 20, 2013

Pumpkin Bread w/Caramel Icing

"As if the pumpkin bread wasn't delicious enough, my Mom took it a step further and added caramel icing on top.  I love to eat it with coffee in the morning or for a mid-day snack."
3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs, beaten
2/3 cup water
1/2 cup pecans, chopped (optional)
Combine the dry ingredients.  In a separate bowl, combine the pumpkin, oil, eggs and water.  Stir into dry ingredients.  Add pecans, if desired.  Pour into 2 loaf pans that have been sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.  Remove from the oven and allow to cool on a wire rack for about 10 minutes before removing from pans.  Allow to cool completely and frost with caramel icing (recipe follows).

Caramel Icing:
1/2 cup or 1 stick of butter
1/2 cup brown sugar
1/4 cup evaporated or canned milk
2 cups powdered sugar
1 teaspoon vanilla
In a saucepan, bring butter, brown sugar and canned milk to a boil. Remove from the heat and allow to cool. *Mix in powdered sugar and vanilla. Ice loaves. 

*Mom's Tip:  To keep Icing from being lumpy, you can use a hand mixer to mix in powdered sugar and vanilla.   


  1. This looks delicious, I can't wait to try it out

  2. Thanks! Let me know what you think after you try it. I think you'll like it as much as my family does!

  3. Love the icing on top, it looks so thick and creamy. Visiting from Tasty Tuesday's.

    1. The frosting is the best part! Thanks for visiting my kitchen and come back soon!


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