Pumpkin Bread With Salted Caramel Glaze Recipe

Name: Pumpkin Bread With Salted Caramel Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bread; 2 1/4 cups plain flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 pinch salt; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3/4 cup light muscovado sugar; 1/4 cup caster sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup pumpkin puree; 1/2 cup milk, I used skim; For the glaze; 1/3 cup salted caramel sauce; 1 tablespoon milk

Servings: persons

For the bread
2 1/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup light muscovado sugar
1/4 cup caster sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/2 cup milk, I used skim
For the glaze
1/3 cup salted caramel sauce
1 tablespoon milk

1
Preheat the oven to 325F and grease and line a 2lb loaf tin.
2
Place the flour, baking powder, baking soda, 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!

801

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the bread, 2 1/4 cups plain flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Pumpkin Bread With Salted Caramel Glaze falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread With Salted Caramel Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions