Moist Pumpkin Bread with Caramel Glaze

By Cookie67

Penzey's Spice Recipe

Ingredients

• Caramel Glaze:
• 3 Cups sugar
• 1 15-oz. can pumpkin puree (not pumpkin pie filling)
• 1 Cup vegetable oil
• 4 eggs
• 2/3 Cup water
• 1/2 tsp. PURE VANILLA EXTRACT
• 3 1/3 Cups flour
• 2 tsp. baking soda
• 1 tsp. salt 1 tsp. (heaping) PENZEYS CINNAMON
• 1/2-1 tsp. GROUND NUTMEG
• 1/2 Cup coarsely chopped walnuts
• 1/4 Cup butter
• 1/4 Cup sugar
• 1/4 Cup brown sugar
• 1/4 Cup half & half
• 3/4 Cup powdered sugar
• 1 tsp. PURE VANILLA EXTRACT

Details

Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°. Grease two 9x5 loaf pans and set aside. In a large bowl, combine the sugar, pumpkin, oil, eggs, water and VANILLA. Beat until smooth. Stir in the flour, baking soda, salt, CINNAMON, NUTMEG and walnuts until just combined. Spoon into the loaf pans and bake at 350°. Start checking for doneness at 1 hour—a toothpick inserted in the center should come out clean. Let cool for a few minutes before removing from the pans. Let cool before drizzling with glaze. To make the Caramel Glaze, combine all of the ingredients in a heavy saucepan. Heat over low, stirring constantly, until pretty smooth—sometimes even sifted powdered sugar gets little clumps. Remove from the heat and drizzle over the bread.