Pumpkin Bread with Caramel Glaze - Kraft Recipes Top
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Pumpkin Bread with Caramel Glaze

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Make It

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  • Put all ingredients except eggs and pecans in bowl. Mix together with mixer then add the beaten eggs. When completely mixed add pecans.
  • The recipe says it makes 2-9x5 loaves. I have used the small tin loaves and filled half full and made three. Bake at 350 for 60-65 minutes. Cool 10 minutes before removing from pans.
  • The glaze - Combine butter, sugar, brown sugar and cream in pan on low heat until sugar is dissolved. MUST cool for 20 minutes. Then stir in powdered sugar and vanilla until smooth. Wire whisk works best. Drizzle over loaves.

Special Equipment Needed


The trick is the glaze if it doesn't cool for 20 minutes the glaze will be lumpy. I make this right before the holiday season, and wrap in foil and freeze. When you thaw the loaves they are just as moist as when you made them. This bread is wonderful; the caramel glaze just makes the bread. I can never make enough. After baking, I put loaves on foil to cool. Make the glaze and drizzle over them. I let it set up and then go ahead and wrap in foil twice. Friends said they were scraping the glaze off the foil to put on bread. I usually keep for about 3 months in freezer.

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