Pumpkin Bread With Salted Caramel Glaze Recipes

Steps:

• Preheat the oven to 325F and grease and line a 2lb loaf tin.
• Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
• Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
• Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
• Add in the milk and mix on low until combined.
• Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
• To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
• Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
• Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!

Steps:

• For bread pudding:
• Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
• Meanwhile, prepare caramel sauce:
• Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
• Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
• Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
• Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
• Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.