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- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - ½ cup walnuts or pecans, chopped (optional) - ½ cup caramel sauce - ½ cup all-purpose flour - ¼ cup brown sugar, packed - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted - Pinch of salt To make caramel pumpkin bread streusel, you need to gather your ingredients first. The dry ingredients include flour, baking soda, baking powder, salt, and spices. Ground cinnamon, nutmeg, and ginger give this bread its warm flavor. Next, for the wet ingredients, you will mix sugars and oil with eggs and pumpkin puree. Vanilla extract adds a nice touch. If you want some crunch, chop walnuts or pecans to add. Finally, caramel sauce will make the bread sweet and rich. The streusel topping is simple. Mix flour, brown sugar, cinnamon, melted butter, and a pinch of salt. This topping will give your bread a nice crunchy layer. Having all these ingredients ready will make your baking fun and easy. You can create a tasty, sweet treat that everyone loves! - Step 1: Preheat your oven to 350°F (175°C). Greasing a 9x5-inch loaf pan helps the bread pop out easily. You can also line it with parchment paper for easy removal. - Step 2: In a medium bowl, mix together 1 ½ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. Make sure it’s well combined and set aside. - Step 3: In a large mixing bowl, combine ½ cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil. Stir them together until they blend well. Add in 2 large eggs, 1 cup of pumpkin puree, and 1 teaspoon of vanilla extract. Beat until the mixture is smooth. - Step 4: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. If you want, fold in ½ cup of chopped walnuts or pecans for extra crunch. - Step 5: Pour half of the batter into the prepared loaf pan. Drizzle half of the ½ cup caramel sauce on top. Repeat with the remaining batter and caramel. You’ll create a lovely layered effect. - Step 6: To make the streusel topping, combine ½ cup of flour, ¼ cup of brown sugar, and ½ teaspoon of ground cinnamon in a small bowl. Add ¼ cup of melted unsalted butter and a pinch of salt. Mix with a fork until it looks crumbly. - Step 7: Evenly sprinkle the streusel topping over the batter in the loaf pan. This will give your bread a tasty crunch. Now you’re ready to bake! Enjoy the sweet aroma that fills your kitchen as it bakes. To ensure your caramel pumpkin bread has a moist texture, use fresh pumpkin puree. You can also add a bit more oil if needed. This will keep the bread soft and tender. Bake the bread at 350°F (175°C) for 55 to 65 minutes. Check for doneness by inserting a toothpick in the center. If it comes out with a few moist crumbs, it’s ready. Serve your bread warm for the best flavor. Drizzle extra caramel sauce on top for a sweet touch. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra delight. Pair this treat with a hot cup of coffee or spiced chai. The flavors will blend perfectly, making every bite a joy. Avoid overmixing the batter when combining wet and dry ingredients. This can lead to a tough texture. Mix gently until just combined for the best results. Let the bread cool properly before slicing. If you cut it too soon, it may fall apart. Cooling for at least 10 minutes in the pan helps keep its shape. {{image_2}} You can easily make this recipe fit different diets. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. This will keep the bread soft and tasty. If you want a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can swap vegetable oil with coconut oil or applesauce for moisture. You can boost the flavor of your caramel pumpkin bread. Adding chocolate chips gives a sweet twist. Try dark or semi-sweet chips for a rich taste. Dried fruit, like cranberries or raisins, can add a nice chewiness. You can also experiment with different nuts. Pecans and walnuts add a crunchy texture, but you could use almonds or hazelnuts for a change. Seasonal changes can make this bread even more fun. Swap pumpkin puree with sweet potato for a different base. Sweet potato has a lovely flavor and pairs well with the spices. You can also play with spices. Adding allspice or clove can give a warm, cozy taste. This is perfect for fall or winter gatherings. To keep your caramel pumpkin bread fresh, wrap it tightly in plastic wrap. This helps prevent air from drying it out. You can also place it in an airtight container. It keeps well for several days at room temperature. If you want to save some for later, freeze the bread. First, let it cool completely. Then, wrap it well in plastic wrap and foil. This protects it from freezer burn. When you are ready to eat it, thaw it in the fridge overnight. To warm it up, pop it in the oven at 350°F for about 10-15 minutes. At room temperature, this bread lasts for about 3-5 days. After that, it may start to spoil. Look for signs like a sour smell or mold. If you see any of these, it’s best to toss it. Enjoy this delightful treat while it’s fresh! Caramel pumpkin bread streusel is a sweet and moist bread. It blends pumpkin puree with warm spices like cinnamon and nutmeg. The caramel sauce adds a rich, sweet layer. When you take a bite, you feel the soft bread and crunchy streusel topping. The streusel has a buttery, crumbly texture that contrasts nicely with the bread. Together, they create a delightful mix of flavors and textures. Yes, you can prepare this recipe ahead. Bake the bread, then let it cool completely. Wrap it in plastic wrap or foil. Store it at room temperature for up to three days. If you want to keep it longer, you can freeze it. Slice the bread before freezing for easy servings. Just remember to thaw it in the fridge overnight before enjoying. To adjust the sweetness, you have a few options. You can reduce the amount of granulated sugar and brown sugar by ¼ cup. This change will still keep the bread tasty. Alternatively, you can use natural sweeteners like maple syrup or honey. Just remember, if you use liquids, you may need to adjust other wet ingredients. This way, you can find the perfect balance for your taste. In summary, making caramel pumpkin bread with streusel is easy and fun. You blend dry and wet ingredients, layer in caramel sauce, and top with a sweet streusel mix. Remember to avoid overmixing and let your bread cool before serving. Feel free to adjust for diet needs or explore new flavors. This recipe not only tastes great, but it also adds a cozy touch to any meal. Enjoy your baking journey and share this treat with others!

Caramel Pumpkin Bread Streusel

Indulge in the delightful taste of Caramel Pumpkin Bread Streusel! This deliciously moist bread combines the warmth of spices with rich caramel for a perfect fall treat. With simple ingredients and an easy step-by-step guide, you'll create a mouthwatering loaf that's ideal for sharing or savoring yourself. Click through to explore the full recipe and bring the cozy flavors of autumn into your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 cup pumpkin puree (canned or fresh)

1 teaspoon vanilla extract

½ cup walnuts or pecans, chopped (optional)

½ cup caramel sauce (store-bought or homemade)

For the Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

        Add the eggs, pumpkin puree, and vanilla extract to the sugar mixture, and beat until smooth.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If using, fold in the chopped walnuts or pecans.

            Pour half of the batter into the prepared loaf pan, followed by half of the caramel sauce drizzled on top. Repeat with the remaining batter and caramel, creating a layered effect.

              To prepare the streusel topping, combine the flour, brown sugar, cinnamon, melted butter, and a pinch of salt in a small bowl. Mix with a fork until crumbly.

                Sprinkle the streusel topping evenly over the batter in the loaf pan.

                  Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).

                    Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices

                        - Presentation Tips: Serve slices of the bread warm or at room temperature, drizzled with additional caramel sauce and topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.