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Cedar Rapids, Iowa 52401
Mad About Food: Fall flavors
Quick Pumpkin Bread with Burnt Caramel Icing is perfect autumn treat
This year has been a whirlwind for a lot of us and it seems we all need a little grounding and comfort to help balance it all. Fall is one of my favorite seasons, but to be honest, I’m not a fan of a lot of the scents and flavors that most deem perfect for fall. Apple pie and pumpkin spice are two of my least favorites scents.
I’ve found ways to get more into these seasonal favorites on my own terms. One of my newfound favorites for pumpkin is my version of Quick Pumpkin Bread with Burnt Caramel Icing.
This recipe that I created is derived from my recipe for pumpkin bars, except it’s more dense. My Quick Pumpkin Bread, unlike most recipes I came across online have spices added, and it is topped with my creamy burnt caramel icing with whole salted pumpkin seeds added to it. There is so much flavor and texture to this simple recipe that it will be a conversation piece at gatherings and everyone will want the recipe.
This Quick Pumpkin Bread can be altered many ways. It’s great without the pumpkin pie spice. You can make it with just three simple ingredients so it’s super simple. I do recommend that with the 8 ounce can of pumpkin puree, the 4 ounce can of sweetened condensed milk that you do use self rising flour instead of adding salt and baking powder to all-purpose flour as it will be less dense and will rise better.
You also can add chocolate chips or shelled pumpkin seeds or even cream cheese if you’d like. There are a lot of options to choose from, so just have fun in trying new things.
Now let’s roll up our sleeves, wash our hands and get started creating our very own version of Quick Pumpkin Bread with Burnt Caramel Icing.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook
Recipe
Quick Pumpkin Bread with Burnt Caramel Icing
Ingredients
For the cake
1 8-ounce can of pumpkin puree
1 4-ounce can of sweetened condensed milk
1 1/2 cup of self rising flour (you can use all-purpose flour with tablespoon of baking powder and teaspoon of salt)
1 tablespoon pumpkin pie spice
For the caramel icing
1 cup sugar
1/2 stick of salted butter
1 cup of salted pumpkin seeds in the shell
2 tablespoons heavy whipping cream
In a medium bowl whisk the pumpkin puree, sweetened condensed milk, pumpkin pie spice together. Sift in the flour in 3 to 4 small portions at a time. The batter will thick and you don’t want to over mix the batter, so if using an electric mixer use the lowest setting.
In an ungreased medium loaf pan (I prefer aluminum) bake for about 35 to 45 minutes at 350 degrees. Allow the bread to cool for about 10 minutes once fully baked and prepare the burnt caramel icing.
For burnt caramel icing: In a non-stick small pan with high walls or in a small pot on medium heat, place the sugar and allow to melt but not brown. Constantly whisking the sugar as it begins to melt. It will crumble so don’t panic, just keep whisking, allowing the sugar to melt evenly. Remove from heat and add the half stick of butter. Once combined, add 1 tablespoon of heavy whipping cream stir until well combined and then add remaining heavy cream until well combined. Add the salted pumpkin seeds in the shell and let cool about 5 minutes to set up. The consistency should be a firm yet soft-stretchy consistency.
Spoon icing over the top of your bread and serve warm. Enjoy.
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