The days have gotten shorter and the nights have gotten cooler. Colorful leaves cover the ground while the last of the tomatoes ripen on the vine. Farmers markets are filled with mums in every color, pumpkins of every size and shape and last night I saw the harvest moon. It is only September yet all the signs are here. It’s time for me to make my pumpkin bread and it has to have caramel icing.
- 3 1/3 cups of flour
- 3 cups sugar
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. each of ground cinnamon and nutmeg
- 1 15 ounce can of solid pack pumpkin (or you can use fresh)
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2/3 cup water
- 1/2 cup chopped pecans
In a bowl, combine the first 6 ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in pecans. Spoon into 2 greased 9x5x3 inch loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks.
- 1/4 cup each butter, sugar, packed brown sugar,whipping cream
- 2/3 cup confectioners sugar
- 1 tsp. vanilla
Combine butter, sugar, brown sugar and whipping cream in a saucepan. Cook until sugars are dissolved. Cool for 20 minutes. Stir in the confectioners sugar and vanilla until smooth. Drizzle over cooled loaves.
Out of all the pumpkin bread recipes I’ve tried over the years this one is the best. It’s really moist and has just the right amount of spices. The addition of the caramel icing just makes it a real winner. This recipe was taken from the 2001 Taste of Home Annual recipes cookbook and was submitted by Brenda Jackson of Garden City, Kansas. Thank You Brenda!