This pumpkin bread is flecked with chopped pecans and generously drizzled with a praline-inspired molasses caramel sauce.
Pumpkin Bread with Molasses Praline Caramel
Makes 1 (8½×4½-Inch) Loaf
Ingredients
- 1½ cups canned pumpkin
- ¾ cup granulated sugar
- ½ cup firmly packed dark brown sugar
- ½ cup vegetable oil
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ⅓ cup chopped pecans
- Confectioners’ sugar, for dusting
- Molasses Praline Caramel (recipe follows)
Molasses Praline Caramel
- ½ cup firmly packed dark brown sugar
- ½ cup water
- ½ cup unsulphured molasses
- 4 tablespoons unsalted butter, cubed
- ¼ cup warm heavy whipping cream
- ⅓ cup chopped toasted pecans
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°. Spray an 8½×4½-inch loaf pan with baking spray with flour.
- In a large bowl, stir together pumpkin, granulated sugar, brown sugar, oil, molasses, and vanilla.
- In a medium bowl, whisk together flour, pie spice, baking powder, and salt. Add flour mixture to pumpkin mixture, stirring to combine. Fold in pecans. Pour batter into prepared pan.
- Bake for 45 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 15 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Dust with confectioners’ sugar; top with Molasses Praline Caramel.
Molasses Praline Caramel
- In a 2-quart heavy-bottomed saucepan, whisk together brown sugar, ½ cup water, and molasses until smooth. Add butter. Cook over medium heat, stirring gently, until butter is melted and mixture begins to boil. Cook, without stirring, until an instant-read thermometer registers 245° to 250°, 12 to 17 minutes. Remove from heat. Add warm cream, 1 tablespoon at a time, whisking until combined after each addition. Cook over medium heat, stirring frequently, for 3 to 4 minutes. Stir in pecans and salt; remove from heat. Let cool slightly before serving. If caramel cools completely, it will thicken. Simply reheat it to loosen, if needed.
This looks good and I will try it.
No eggs?!?!