Caramel Pecan Pumpkin Bread / #PumpkinWeek

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This Caramel Pecan Pumpkin Bread is my favorite pumpkin recipe. It is full of fall flavors like nutmeg, cinnamon, dark brown sugar, and of course, pumpkin. I added a caramel drizzle to the bread with some pecans and roasted pepitas to decorate the top of the loaf. This recipe is easy to make, and so much fun to eat. It is perfect for fall, snacks, picnics, or just because! You can also change the recipe to fit the likes and dislikes of your family. For example, omit the pecans and use chocolate chips instead! Drizzle the bread with chocolate instead of caramel, if you prefer. Also~my favorite way to eat this bread, is to spread a thin layer of softened cream cheese on a slice. It is the best! Keep reading down the page and you will find lots of delicious #PumpkinWeek recipes from fellow bloggers, and a printable recipe for my Caramel Pecan Pumpkin Bread!

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 Kitchen
Hot'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

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

Other Pumpkin Recipe:

Pumpkin Dog Biscuits from Feeding Big

Author: The Freshman Cook

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:

1. Preheat oven to 350 degrees.
2. Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
3. Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
4. 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.
5. Remove from oven and cool completely.
6. Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.

http://www.thefreshmancook.com/2017/10/caramel-pecan-pumpkin-bread-pumpkinweek.html

Created using The Recipes Generator

Pumpkin Bread / #PUMPKINWEEK

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It is #PUMPKINWEEK, and everyday this week I will have a different, yummy recipe featuring pumpkin! I am starting off  with a recipe for homemade Pumpkin Bread! I look forward to baking this bread every fall, and giving some away to friends. I wish I could send everyone a loaf of this pumpkin bread, but because I can't, I am sharing it with you today. This recipe has been in my family for a good many years, and I must say, I never get tired of it. I hope you like it!

Homemade Pumpkin Bread
(printable recipe at end of post)

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

Preheat oven to 350 degrees.

Stir the flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar in a bowl. Make a hole in the center. Add the corn syrup, eggs, water and pumpkin to the bowl. Mix together. 

Pour into loaf pan of your choice, about 1/2 way up the pan. If using a metal loaf pan, you will need to lightly grease the pan. It is not necessary with most disposable pans.I like these disposable ones when I am giving the bread to friends. I like that they don't have to worry about returning the pan to me.  Place in oven. Cook for 30-40 minutes or more, depending on the size of your pan.

Once baked, remove from oven and cool completely. Enjoy as is, or spread a slice with whipped cream cheese.

Decorate, give to a friend and enjoy one yourself.  

Thank you for joining me on the first day of #PumpkinWeek! Stop by tomorrow for a sweet recipe of Pumpkin Doughnut Holes!

A special shout out to our host of this fun and tasty event, Terri from Love and Confections. Thank you for all the fun, Terri!

Check out the recipes below to see many more tasty pumpkin recipes:

Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee

Amish Pumpkin Roll from Palatable Pastime

Double Pumpkin Gnocchi from Caroline's Cooking

Gigi's spiced Pumpkin Pecan Bread from Family Around The Table

Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big

Lisa's Pumpkin Soup from Cooking With Carlee

Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake

Pecan Pumpkin Cobbler from Hezzi-D's Books and Cooks

Pumpkin Bread from The Freshman Cook

Pumpkin Bread with Maple Glaze from Making Miracles

Pumpkin Brulee Tart from The Redhead Baker

Pumpkin Cookies with Butter Rum Icing from Grumpy's Honeybunch

Pumpkin Creme Brulee from Love and Confections

Pumpkin Glazed Bacon from Rants From My Crazy Kitchen

Pumpkin Laksa from Culinary Adventures with Camilla

Pumpkin Milkshake from A Day in the Life on the Farm

Pumpkin Muffins from Cindy's Recipes and Writings

Pumpkin Pretzel Bites from A Kitchen Hoor's Adventures

Pumpkin Spice Affogato from The Bitter Side of Sweet

Pumpkin Spice Granola from The Chef Next Door

Spiced Pumpkin Cider from Gluten Free Crumbley

yield: 3-4 loavesAuthor: The Freshman Cookprint recipe

Pumpkin Bread

prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins

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

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Stir the flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar in a bowl. Make a hole in the center. Add the corn syrup, eggs, water and pumpkin to the bowl. Mix together.
3. Pour into loaf pan of your choice, about 1/2 way up the pan. If using a metal loaf pan, you will need to lightly grease the pan. It is not necessary with most disposable pans.I like these disposable ones when I am giving the bread to friends. I like that they don't have to worry about returning the pan to me. Place in oven. Cook for 30-40 minutes or more, depending on the size of your pan.
4. Once baked, remove from oven and cool completely. Enjoy as is, or spread a slice with whipped cream cheese.
5. Decorate, give to a friend and enjoy one yourself.

http://www.thefreshmancook.com/2016/10/pumpkin-bread-pumpkinweek.html

Old Pumpkin Bread!

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This pumpkin bread isn't really old, but the recipe has been in my family for many years. And with good reason. It's delicious!! Serve this pumpkin bread with a light swipe of whipped cream cheese. In our family, it isn't fall until we have eaten a slice of this bread!

 Old Family Recipe 

Pumpkin Bread

3 1/2 cups Flour

2 teaspoon Baking Soda

1 1/2 teaspoon Salt

1 teaspoon Cinnamon

1 teaspoon Nutmeg

3 cups Sugar

1 cup Corn Oil

4 Eggs

2/3 cup Water

2 cup Pumpkin

Measure the flour into a bowl.

 Add baking soda,

and salt.

Add cinnamon, nutmeg and sugar.

Whisk everything together.

Form a well in the bowl of ingredients.

Add the eggs,

the corn oil, the water, and the pumpkin.

Mix everything together,

until every ingredient is incorporated.

Spray a loaf pan. 

Cook for 1 hour at 350 degrees. The loaf pans that 

I use are rather large. If you used the ones in the picture,

on the left, this recipe would make 3. Because I used my large pan, 

I only had enough for one other pan. Make sure to check

the bread with a toothpick. The top cooks last, so make 

sure it is done before you remove it from the oven.

Cool the bread in the pan for 15 minutes, then take

a knife or spatula around the edge, and let it sit in the 

pan until completely cool. 

It's a piece of heaven!

Enjoy!

Thanks for joining The Freshman Cook today!

Stop by later for more Halloween treats!

This post linked to:

http://www.bigbearswife.com/p/this-weeks-cravings.html