Pumpkin Bread With Caramel Icing Recipes

Steps:

• Preheat oven to 350 degrees. In a bowl combine sugar, oil, orange juice, eggs and pumpkin. Using a hand mixer beat on low for one minute. Add dry ingredients and mix on low for one minutes or until moistened. Spray and flour two 9x5 loaf pans. Divide mixture between the two pans.
• Brown sugar topping: In a small bowl with a fork blend all ingredients until crumbly. Sprinkle over the top of the pumpkin mixture and bake for 60 minutes or until a tooth pick comes out clean.
• Caramel Icing: In a small sauce pan melt the butter, brown sugar and milk. Cook for one minute until everything is melted and mixture starts a slight boil. Remove from the heat and add remaining ingredients and beat on low until all items are combined. Cool slightly. Using a plastic storage bag with the corner cut off or a cake decorating bag drizzle caramel icing across the top of the pumpkin bread.

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.