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