Sweettreats Pumpkin bread with caramel Icing

Angela Weber Palazzini

"Moist pumpkin bread with a caramel Icing. Can be made several days in advance and freezes well. I make this every Christmas to mail to my family and friends."
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Original recipe yields 16 servings

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  1. Heat oven to 350 degrees. Grease and flour 2 9x5 inch loaf pans. In a large bowl combine sugar,oil,orange juice,eggs,vanilla and pumpkin. Beat one minute at low speed. Add dry ingredients and mix on low speed just until moistened. Stir in nuts and raisins. Pour into prepared pans.
  2. Topping: In a small bowl combine all ingredients, blend using a fork until crumbly; sprinkle over batter. Bake for 60 minutes or until toothpick comes out clean.
  3. Caramel icing: In a small saucepan melt butter. Add brown sugar, milk and cook for one minute. Remove from heat and add vanilla, salt and sugar. Mix completely. Drizzle over the tops of the pumpkin bread.


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