Caramel Pecan Pumpkin Bread
( printable recipe at end of page)
(makes 1 loaf)
3 1/2 cups Flour
2 teaspoons Baking Soda
Pinch of Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cups Sugar
1/2 cup Dark Brown Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin
1 cup chopped Pecans
Caramels
Pecan Halves
Toasted Pepitas
Preheat oven to 350 degrees.
Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
Remove from oven and cool completely.
Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
Enjoy your Caramel Pecan Pumpkin Bread! Thanks so much for stopping by today!
Here are today's #PumpkinWeek recipes:
Pumpkin Drink Recipes:
"Grown Up" Potter Pumpkin Juice from The Crumby KitchenHot'N'Spicy Pumpkin Margarita from Culinary Adventures with Camilla
Savory Pumpkin Recipes:
Pumpkin and Fish Stew from A Day in the Life on the Farm
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline's Cooking
Thai Pumpkin Curry from Palatable Pastime
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline's Cooking
Thai Pumpkin Curry from Palatable Pastime
Sweet Pumpkin Recipes:
Caramel Pecan Pumpkin Bread from The Freshman Cook
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor's Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor's Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker
Other Pumpkin Recipe:
Pumpkin Dog Biscuits from Feeding Big
Caramel Pecan Pumpkin Bread
INGREDIENTS:
- 3 1/2 cups Flour
- 2 teaspoons Baking Soda
- Pinch of Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 2 cups Sugar
- 1/2 cup Dark Brown Sugar
- 1 cup Corn Syrup
- 4 Eggs
- 2/3 cup Water
- 2 cups Pumpkin
- 1 cup chopped Pecans
- Caramels
- Pecan Halves
- Toasted Pepitas
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
- Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
- Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
- Remove from oven and cool completely.
- Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
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