Pumpkin Bread With Salted Caramel Glaze - cooking recipe

Ingredients

For the bread
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
For the glaze
1/3 cup salted caramel sauce
1 tablespoon milk

Preparation

Preheat the oven to 325F and grease and line a 2lb loaf tin.
Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
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.
Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
Add in the milk and mix on low until combined.
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.
Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
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.
Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!