Caramel Pumpkin Bread

  So many fall recipes to try & so very little time. In the spirit of honesty, I got the recipe originally from TASTY’s Facebook page. That being said I have some tweeks I’d recommend. 

The original recipe calls for:

3/4 cup pumpkin purée

1/2 brown sugar

1/2 chopped pecans

1 tsp pumpkin pie spice

1 tsp cinnamon

2 tbsp melted butter (optional)

Pizza dough

Caramel topping
After reading some of the comments I decided to try one of their suggestions to use puff pastry instead of pizza dough so it wouldn’t be so heavy on the stomach. Well that turned out to not be such an awesome idea. It looks delish tastes delish but it wasn’t really in the spirit of pumpkin bread. In all honesty the purée mixture weighed down the puff pastry too much and made it more soggy and didn’t let the pastry puff to its full potential. I tried it a second time however, with pizza dough and it does live much more up to the name of pumpkin caramel bread. I would still suggest using less pumpkin to make it less wet. 

After you combine all the ingredients it’s very easy to whip up and spread on the dough which you can but don’t necessarily have to butter. Cut into rectangles and stack onto each other before putting it in a 8.5 by 4 by 2.5 pan and cook at 350 for 40-45 minutes. Decorate with caramel topping 🙂


2 thoughts on “Caramel Pumpkin Bread

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