Holy Moly this is AMAZING!!!!!! I used the pumpkin bread recipe that I just love and then added this caramel Icing to it! Can I just tell you how awesome it is…. haha!
Rose’s Pumpkin Bread
3 cups sugar
1 cup vegetable or canola oil
1 teaspoon salt
1 teaspoon nutmeg (fresh grated nutmeg is best!)
2/3 cup water
2 cups pumpkin (1 15-ounce can pumpkin will work)
3 1/2 cups flour
2 teaspoons baking soda
1 cup chopped pecans (optional)
Preheat your oven to 350 degrees and grease 2 large loaf pans (9″ by 5″) and set aside. (- Mine always makes 3 loafs)
In a large mixing bowl, mix all ingredients together and beat for 2 minutes with electric mixer until smooth. Divide into the loaf pans. Each pan will be about 2/3 full.
Bake for 50-60 minutes. Make sure center is done – a toothpick inserted into the center should come out clean.
Note: This bread freezes very well.
Note: For muffins, bake at 350 degrees for 20 minutes.
- 1/4 cup butter
- 1/2 cup light brown sugar, packed
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- 1 dash salt
- 3/4 cup powdered sugar
Caramel Icing: In a small sauce pan melt the butter, brown sugar and milk. Cook for one minute until everything is melted and mixture starts a slight boil. Remove from the heat and add remaining ingredients and beat on low until all items are combined. Cool slightly. Using a plastic storage bag with the corner cut off or a cake decorating bag drizzle caramel icing across the top of the pumpkin bread.