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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.   



4 comments:

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

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

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

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

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I really appreciate your comments! Thanks!