Pumpkin Bread with Cream Cheese Caramel Icing
Servings: 2
This Pumpkin Bread with Cream Cheese Caramel Icing is super easy to make! It's moist, tender, full of pumpkin and spice. But the best part is the super easy cream cheese caramel icing!!
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Ingredients
- BREAD:
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup butter melted (can also use vegetable oil)
- 4 large eggs
- 2/3 cup buttermilk
- 1 15 oz can pumpkin
- ICING:
- 2 oz cream cheese softened
- 1/4 cup store bought or homemade caramel topping
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease two 8x4" loaf pans and set aside.
- BREAD: In a very large bowl, combine the flour, baking soda, cinnamon, nutmeg, clove and salt. In a separate large bowl combine the sugars, melted butter, eggs, buttermilk and pumpkin. Stir until smooth. Pour into the dry mixture and gently stir just until combined. Spread batter in prepared pans and bake for 45-55 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before removing to cool completely.
- ICING: In a small bowl stir the cream cheese with a whisk until smooth. Add in the caramel and powdered sugar and stir until smooth. Drizzle over cooled loaves.
