Chocolate Caramel Pumpkin Bread
This Pumpkin Bread is incredibly moist and makes a rich, delectable bread that is a true crowd pleaser. Ingredient note: feel free to use cream or orange juice for the liquid addition. And don’t feel obligated to share. This can be frozen for later and is likely to disappear quick!
Let’s do this…
Prep Time: 10 minutes
Cook Time: 65 minutes
Delicious Factor: 20 stars
Ingredients
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs, at room temperature
3/4 cup (150g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
1/4 cup (60ml) cream or orange juice
6 TBSP Salted Dark Chocolate Caramel Sauce
Directions
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Coat a 9×5 inch loaf pan with oil. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix.
Pour 1/3 batter into the prepared loaf pan, drizzle 2 TBSP of caramel sauce on top, place next 1/3 of batter on top and spread evenly then drizzle the next 2 TBSP of caramel sauce, finally cover with the rest of the batter and drizzle the last 2 TBSP of caramel sauce on top.
Bake for 60-65 minutes. You can loosely cover the bread with aluminum foil halfway through if the top is getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.