Caramel Pumpkin Bread

This is the recipe that many people have been asking me about...my Caramel Pumpkin Bread that just has to be serve with my Salted Caramel Butter !! If you love Pumpkin this is the recipe for you! I would consider this to be more of a dessert bread but can't lie...I still eat it for breakfast! 


Ingredients

1/2 cup of Pumpkin (Not Pumpkin Pie Mix)
2 oz of Cream Cheese (1/4 of and 8oz block)
1 Egg
1/2 tsp of Baking Soda
1/2 cup of Sugar
1 cup of Flour
1/2 tsp of Cinnamon
1/2 tsp of Pumpkin Pie Seasoning
1/4 cup of Melted Butter (1/2 a stick) 
1/8 cup of Caramel (just eye ball it...no need to measure!!)
1/4 to 1/2 cup of Chopped Pecans
Baking Spray

Directions and Photos

Step One

Preheat oven to 350 degrees!

Step Two 

Place 2 oz of Cream Cheese and 1/2 a cup of Pumpkin to a medium sized mixing bowl.

Blend on medium speed until well blended. There will be little chunks of Cream Cheese still but don't worry that it normal.

Step Three

Add one egg. Blend on medium until well combined then blend of high for 1 minute.

Mixture should look like this...Now use a spatula and scrap the batter off the side of the bowl.

Step Four

Add 1/2 tsp of Baking Soda and blend on medium speed for 1 minute. Then scrap down the sides of the bowl with the spatula again!

Add 1/2 a cup of sugar and blend on medium speed for 1 minute. Then scrap down the sides of the bowl with the spatula again!

 (you will be adding caramel so if you don't like sweet bread I would cut back on the sugar a little)

 Step Five

Take 1 cup of flour and add half to the batter. Blend on low speed (so flour doesn't fly all over your kitchen) until well combined!

Now add the other 1/2 of flour to the batter and blend on low until well combined. Once combined use the spatula to scrap down the sides of the bowl.

Step Six

Now add 1/2 tsp of cinnamon and 1/2 tsp of pumpkin pie seasoning. Blend on low for 30 seconds, then medium for 30 more seconds.

 Step Seven

Now take 1/4 a cup of butter (half of a stick) place in a small bowl and melt in your microwave for 30-40 seconds until completely melted.

Add all of the melted butter to the pumpkin batter. Blend on low for 30 seconds, then on medium for 30 seconds until well combined.

Step Eight

Now it's time to add the Caramel.

Just eye ball about an 1/8 of a cup of caramel to pumpkin batter.

Now blend on medium speed until caramel is combined!

Step Nine

Now time to add the Pecans!

If allergic to Pecans or you don't like nuts...here are a couple different options. You can either omit the pecans all together or you can add one of these options pictured above. Raisinets (chocolate covered raisins) or raisins.

Whether you have chopped pecans or whole pecans I still like to chop them up a little more then add to the pumpkin mixture. (If using either of the raisin options there is not need to chop)

Now use your spatula to fold the pecans into the pumpkin batter.

This is what the pumpkin batter should look like when finished!

Step Ten

Spray bread pan with baking or cooking spray.

Add half of the pumpkin batter to the bread pan and drizzle some caramel on top.

Using a butter knife, swirl the caramel from left to right and then up and down the pan.

Now add the rest of the batter on top and spread evenly. Take the caramel again and drizzle on top.

Now take the butter knife again and swirl the caramel left to right and then around in circles. (This will make the caramel swirl on top of the finish loaf of bread)

Step Eleven

Place bread pan on cookie sheet. Bake at 350 degrees for 25 minutes.

After 25 minutes pull the bread out of the oven and rotate 180 degrees. (This will help make sure the bread cooks evenly.) Now continue to bake the bread for 20-30 minutes. (My oven tends to cook a little faster so I only bake my bread a total of 45 minutes)

Step Twelve

Bread will be done when you insert a butter knife in the center all the way to the bottom and it comes out clean.

And your pumpkin bread is done...cooking that is...let your bread sit in the pan for 10 to 15 minutes. (By the way...do you notice all those caramel swirls on top)

Take your butter knife and run it around the edges of the pan. Flip it out onto a cooling rack.

Now let the bread sit on the cooling rack for 1 1/2 to 2 hours. (I know I know...hard to wait...but TRUST ME this bread cuts and taste better once cooled!) Now is also the time to pull your prepared Salted Caramel Butter out of your fridge to bring up to room temperature. That way you can spread it easier on the bread once it is cooled!

Step Thirteen

Time to cut the bread!!!

Place your loaf of bread on a cutting board and trim the edges of the bread off. Then cut the bread into 1/2 inch slices.

Now take that AMAZING Salted Caramel Butter and smother it on!

Step Fourteen

Time to EAT!!

There it is everyone...My recipe for my Caramel Pumpkin Bread with my Salted Caramel Butter. I hope you and your family enjoy it just as much as mine! Don't forget to follow me here on blogspot or on Pinterest!!

 Here is the link where you can find all my step by step recipes on Pinterest!

Step by Step Cooking With Lisa

Salted Caramel Butter

This recipe is for the AMAZING Salted Caramel Butter! I decided to make this to go along with my Caramel Pumpkin Bread one morning and boy was that a GREAT idea! This isn't just for the Pumpkin Bread...This would be great on toast, bagels and english muffins! Try this ONE time and you will be making it often!

Ingredients

1/4 cup of softened Sweet Cream Salted Butter (1/2 a stick)
1 or 2 TBSP of Caramel (just eye ball it!)

YES...That's everything!

Directions and Photos

Step One

Take 1/4 cup of the softened Sweet Cream Salted Butter and place in a small bowl to be mixed. If butter is not softened place in microwave for 20-30 seconds on 50% power...if it melts a little that is okay. It has to be soft enough for the caramel to blend in!

Step Two

Time for the Caramel! Add 1 to 2 TBSP of Caramel to the softened butter!

 Step Three

Blend it all together until well blended! :) Here is where you can take a little taste!! (If you didn't add enough caramel to your liking add a little more now and blend together again)

 

 Step Four

Now take all that yummy goodness and put it in a container to store in the fridge! This is where the butter will harden up again. If using this for the Caramel Pumpkin Bread...while bread is cooling remove the butter from the fridge so it has time to soften and can spread a little easier for you!

 

I hope you all enjoy this recipe as much as I do! Let me know if you find something else this goes good with...I would love to try it! Follow me on Pinterest to keep up with my Step By Step Cooking with Lisa blog!

Step By Step Cooking with Lisa Pinterest

Hotdog Soup (My childhood favorite soup)

Wanting your kids that are stubborn eaters to eat? You MUST TRY THIS SOUP!! What kid doesn't like hotdogs? I also make it with potatoes, corn and onions! If you think you don't like onions you won't even notice them in the soup! They melt right in and sweeten the soup up a little! This is a milk based soup similar to a chowder but it is not thick like chowder! This recipe should easily serve 2 adults and 2 young children!


Ingredients

2 Large (or 3 medium, 4 small) Potatoes (whatever ever potatoes you have...I love red potatoes)
1/3 cup of diced sweet vidalia onion (even if you don't like onions do not omit I promise you won't taste them)
2/3 cup of canned corn drained (half of a can) (you can use frozen if you have that on hand)
2 hotdogs
1/4 cup of butter (half a stick)
2 TBSP of flour
4 cups of Milk (give or take you will see in photos)
Seasoning to season soup (I use adobe [without pepper] if you don't have adobo you don't have to buy it BUT almost ALL my recipes I use adobe so if you follow me I would just buy it)
If you don't use adobo you can just use salt and pepper and a little garlic powder!

 Directions and Photos

Step One

Cut potatoes into 1 inch cubes. Place in a pot, cover with cold water, add 1/2 a palm full of salt to season the water and potatoes, turn heat on high and bring to a boil!

Step Two

While potatoes are cooking dice up the onion (roughly about 1/3 cup) and measure out 2/3 cup of drained corn.

Step Three

 Once potatoes are cooked to fork tender (10 to 15 minutes depending on size of potatoes) remove from heat and strain. (leave in strainer)

Step Four

Turn heat to medium low...

Then add 2 TBSP of butter to bottom of pan.

Wait for it to completely melt.

Step Five

Add onions to pot. Let the onions cook and sweat for about 3 to 5 minutes until tender and starting to become translucent and smaller in size.

Add 2/3 cup of drained canned corn to pan. Stir and cook for 1 minute.

Step Six

Now it's time to make a roux that will thicken the soup up a little (but will not make the soup thick like chowder)

Add 2 TBSP of flour to pan. Continue to cook on medium low and stir for 3 minutes to cook the flour but not burn it!

Step Seven

Cut up the 2 hotdog in 1/4 inch slices and add to pan.

Now add an additional 2 TBSP of butter to pot. This will give the soup a buttery taste. (As Paula Dean would put it...more butter makes it taste better!)

Add the cooked potatoes in the strainer to the pot now.

Step Eight

This is where you will add the milk and just eye ball it. About 4 cups of milk. I use whole milk but use what you prefer!

You want to add enough milk to cover all the ingredients!

VIOLA!

 Step Nine

Time to season...This is where you will use Adobo(this is a latin seasoning found in the latin section) and Black Pepper

(You can omit the Adobo and use Salt and garlic powder but like I noted above I use adobo in almost all my lunch/dinner recipes so if you are following me you may just want to buy it!)

Add enough Adobo to taste (however much you prefer)

Now add black pepper to your preference!

Stir and taste to make sure you added enough seasoning! I showed you above how much I added but remember you can ALWAYS ADD MORE. So under season at first and add until you like the taste!

Step Ten

COVER and let simmer on medium low until it comes to a boil (about 10-15 minutes) You want to bring the soup to a boil slowly!

After 10-15 minutes when it starts to come to a boil ^^Like This^^ Reduced to low heat/simmer for an additional 30 minutes. Stirring every 10 minutes.

After 30 minutes it should look like this! Remove from heat and let it cool down for 15- 20 minutes!

Step Eleven

What we've all been waiting for....

TIME TO EAT and Enjoy!

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