Pumpkin Date Bread With Caramel Glaze Recipes

PUMPKIN BREAD WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
• In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
• Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes and remove from pan to wire rack.
• To prepare caramel glaze combine butter, sugars and cream in saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in confectioners sugar and vanilla until smooth. Drizzle over cooked loaves.

PUMPKIN DATE NUT BREAD

Steps:

• Preheat oven to 350° and grease a 9x5 inch loaf pan.
• In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
• Stir in pumpkin, orange zest and orange juice.
• In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
• Pour all at once into batter in mixing bowl and stir by hand only to moisten.
• Pour into prepared loaf pan.
• Bake for 60 minutes or until toothpick inserted comes out clean.
• Cool in pan for 10 minutes, them remove loaf to rack to cool completely.

PUMPKIN PECAN LOAVES

Steps:

• In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

PUMPKIN BREAD WITH SALTED CARAMEL GLAZE

Steps:

• Preheat the oven to 325F and grease and line a 2lb loaf tin.
• Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
• 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.
• Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
• Add in the milk and mix on low until combined.
• 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.
• Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
• To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
• 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.
• Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!

PUMPKIN DATE BREAD WITH CARAMEL GLAZE

Steps:

• For Bread: combine eggs and sugar in large bowl. Stir in pumpkin, oil, water and vanilla until blended. In another bowl, whisk together flour, cinnamon, salt and soda. Add to pumpkin mixture stirring until just combined. Fold in dates and nuts. Pour into 4 greased 7x3 or 2 greased 9x5 loaf pans. Bake at 350 for 55-65 minutes. Or until toothpick inserted comes out clean. Cool in pans for 10 minutes then remove from pans and cool completely on wire racks. While still on wire racks drizzle with carmel glaze, let glaze set. Wrap with plastic wrap and store over night before serving.
• For Glaze: Place butter, white sugar, brown sugar and cream in saucepan and cook over medium heat until sugars are dissolved. Cool 20 minutes then stir in powdered sugar and vanillla until smooth. Drizzle over pumpkin bread.
• the caramel glaze is good on many things...especially banana bread, muffins or bars!