Pumpkin Bread With Salted Caramel Glaze

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 10
• 2 1/4 cups plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup light muscovado sugar
• 1/4 cup caster sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup milk, i used skim
• 1/3 cup salted caramel sauce
• 1 tablespoon milk

Recipe

• 1 preheat the oven to 325f and grease and line a 2lb loaf tin.
• 2 place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. leave to one side.
• 3 place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
• 4 add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
• 5 add in the milk and mix on low until combined.
• 6 transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
• 7 leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
• 8 to make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
• 9 drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
• 10 pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. bread tastes better on the 2nd day!