November 9, 2010

Quick Bite: Pumpkin Bread with Caramel Icing

Inevitably, the sweets begin to appear on the counter or in the cupboard when November rolls around. Whether it be the approaching cold weather or the shorter days, somehow it seems we're all on hibernate mode--that is, a cookie here, a pie there, another dash to fill your belly. So, since we're all in the chubby-by-Christmas boat, here is a recipe for an absolutely easy goodie. It is everything yummy about holiday eats: sweet, pumpkin-filled and best when served warm.

2 cups of pumpkin puree
2 cups of sugar
1 cup of oil
4 eggs
2 cups of flour
2 teaspoons of baking soda
2 teaspoons of baking powder
2 tablespoons of pumpkin pie spice (cinnamon, ginger, cloves, cardamom, nutmeg)

1 1/3 cups of brown sugar
1/4 teaspoon of salt
1/2 cup of milk
3 tablespoons of butter
1 tsp. vanilla
3 cups of powdered sugar

Preheat oven to 350 degrees and grease 9x13". Mix the pumpkin, sugar, oil and eggs. Add flour, baking powder, baking soda, and pumpkin pie spice. Pour into pan and bake for 60-65 minutes or until inserted knife comes out clean.

For icing, combine brown sugar, salt, milk, butter and vanilla in a saucepan and cook 5 minutes. Cool slightly. Add powdered sugar and beat until smooth. When bread is done and cooled slightly (so still warm), drizzle icing or spread evenly on top of bread. Slice and serve with apple cider or coffee.

Pumpkin Cake

1 comment:

  1. Great info here. Have an enjoyable holiday shopping season.