I couldn’t resist. #5DaysofFall came and went, but I’m still ready for more!
My mom has made this pumpkin bread recipe for years, and I don’t know anyone who isn’t obsessed with it. I’m serious. Once you try this recipe, you can write her a thank you letter for sharing it.
Oh. Did I mention? CARAMEL FROSTING. Yep.
Preheat your ovens, everyone.
P u m p k i n B r e a d
Ingredients
2 cups unsifted flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
2 cups sugar
3/4 cup butter or regular margarine, melted
2 eggs
1 can (1lb) pumpkin
Instructions
1. Lightly grease two 9x5x3” loaf pans. Preheat oven to 325 degrees.
2. Sift flour with salt, baking powder, soda, and spices; set aside.
3. In a large bowl with an electric mixer, beat sugar with butter just until blended (medium speed). Add eggs, one at a time, beating well after each addition. Continue beating until light and fluffy. Beat in pumpkin. At low speed, beat in flour mixture until combined.
4. Turn batter into prepared pans, divided evenly. Bake 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
5. Let cool in pans 10 minutes. Turn out onto wire racks to cool completely. Finish by topping with caramel frosting.
C a r a m e l F r o s t i n g
Ingredients
1 cup brown sugar
1 stick of butter (not margarine)
1/2 cup milk (I used almond milk)
2 cups powdered sugar
Instructions
Heat butter and brown sugar in sauce pan for 2 minutes while soft boiling. Reduce heat and continue boiling for 2 more minutes while stirring in milk. Remove and cool. When lukewarm, stir in powdered sugar. Use an electric mixer to get all the lumps out and get a smooth consistency. Spread gently over the pumpkin bread.
Ps – you bake all the calories out, duh.
