Spiced Pumpkin Loaf with Salted Caramel Ripple

Spiced Pumpkin Loaf  w/ Salted Caramel | www.whiskeyandchanel.com

So, I may have gone a little overboard at the store buying my canned pumpkin, but I did warn you that I would. And lucky you, it means I’ll be posting a lot of pumpkin recipes. Starting now. Well, actually starting last week and continuing right now. And then continuing forever.

Today’s lucky winner is this cinnamon-spiced pumpkin bread with a sweet heavenly layer of salted caramel rippling through its soft center. HEAVEN.

This is a simple and delicious way to add more healthy pumpkin to your diet. Ha. Ok, so pumpkin IS really good for you and this is kind of healthy in comparison to a lot of other baked pumpkin goods out there… but DELICIOUS is the honest-to-goodness truth. No tricks, just treats.

Spiced Pumpkin Loaf  w/ Salted Caramel | www.whiskeyandchanel.com

EQUIPMENT:

Hand or Stand Mixer

1 Loaf Pan (8×4-ish)

Large Bowl (for combining wet/dry ingredients)

Medium Bowl (for whisking dry ingredients)

Cooling Rack (for cooling…)

Spiced Pumpkin Loaf Floured Tin

PROCESS

If you’re making your own salted caramel sauce, do that first and allow to cool.

Whack your oven on to 350F / 175c.

Brush your loaf pan with butter (separate from ingredients) and dust lightly with flour.

Whisk together all 6 dry ingredients (flour, cinnamon, nutmeg, baking soda, baking powder, salt) until thoroughly incorporated. Set aside.

In the large bowl, beat the butter, sugar and oil on medium high using an electric mixer. Beat until light and fluffy and oh-so-dreamy (about 2 minutes). Add the pure pumpkin puree and mix well. Slowly add the eggs and vanilla and continue to beat until combined.

Spiced Pumpkin Loaf Mixes

Reduce the mixer speed and slowly incorporate the dry mixture, mixing until well combined.

Transfer a little more than half the batter into your floured pan. Add a layer of salted caramel and top with remaining batter. Be sure not to fill your pan more than 4/5 of the way – this bad boy rises!!

Spiced Pumpkin Loaf  w/ Salted Caramel | www.whiskeyandchanel.com  Spiced Pumpkin Loaf  w/ Salted Caramel | www.whiskeyandchanel.com

Bake in the middle of the oven for 45 minutes to an hour depending on whether you have fan-force or not. The bread will be done when a toothpick inserted in the center comes out clean.

Let cool in the pan for 15 minutes, and then on the rack for another 15 minutes.

Now cut a slice, instagram that joint, and eat your way to pumpkin heaven.

Spiced Pumpkin Loaf  w/ Salted Caramel | www.whiskeyandchanel.com

Cheers!

Spiced Pumpkin Loaf with Salted Caramel Ripple

  • Servings: 8
  • Difficulty: easy
  • Print

Spiced Pumpkin Loaf w/ Salted Caramel | www.whiskeyandchanel.com

INGREDIENTS

Dry

1 1/2 Cups all-purpose flour

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp baking soda (bi-carb soda)

1/4 teaspoon baking powder

1 tsp fine salt

Wet

4 Tbsp unsalted butter (room temperature)

1/4 cup Canola oil

1 cup sugar

1 cup pumpkin (pureé)

2 large eggs (lightly beaten)

1 tsp vanilla extract

Filling

1/2 cup Salted Caramel Sauce (store-bought or homema

PROCESS:

If you’re making your own salted caramel sauce, do that first and allow it to cool.

Whack your oven on to 350F / 175c.

Brush your loaf pan with butter (separate from ingredients) and dust lightly with flour.

Whisk together all 6 dry ingredients (flour, cinnamon, nutmeg, baking soda, baking powder, salt) until thoroughly incorporated. Set aside.

In the large bowl, beat the butter, sugar and oil on medium high using an electric mixer. Beat until light and fluffy and oh-so-dreamy (about 2 minutes). Add the pure pumpkin puree and mix well. Slowly add the eggs and vanilla and continue to beat until combined.

Reduce the mixer speed and slowly incorporate the dry mixture, mixing until well combined.

Transfer a little more than half the batter into your floured pan. Add a layer of salted caramel and top with remaining batter. Be sure not to fill your pan more than 4/5 of the way – this bad boy rises!!

Bake in the middle of the oven for 45 minutes to an hour depending on whether you have fan-force or not. The bread will be done when a toothpick inserted in the center comes out clean.

Let cool in the pan for 15 minutes, and then on the rack for another 15 minutes.

This entry was posted in Salted Caramel, Sweet Eats and tagged , , , , . Bookmark the permalink.

One Response to Spiced Pumpkin Loaf with Salted Caramel Ripple

  1. thehungrymum says:

    looks like heaven – I adore pumpkin breads and the like.

    Like

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