Char’s Pumpkin Loaf with Caramel Cream Cheese Frosting & Candied Crunch Topping

Pumpkin Loaf + Caramel Frosting + Candied Crunch Topping = Yes, please!!

Don’t let the title of this loaf intimidate you (I know it’s a bit ‘wordy’). This recipe is fairly simple to recreate and the end result is so worth the few steps involved. No doubt your gang will literally inhale this autumn inspired sweet treat.

Few notes about this recipe:

~ If you’re wondering what to do with the remaining pumpkin puree (left in the can), may I suggest: Pumpkin White Bean Dip OR Pumpkin Spice Blondies? Click here for both recipes.
~ It’s best to frost and garnish this loaf while it is still in the pan (after it has cooled). When garnishing with candied crunch topping, lightly press topping into the frosting. I also suggest refrigerating the loaf to let the frosting set. Once frosting has set you can remove from the pan.

Caramel Cream Cheese Frosting

No judgment if this frosting doesn’t even make it on the pumpkin loaf. Yup, it’s that good! I’ve been known to have a few spoon to mouth encounters with this frosting.

• ½ cup (125 mL) brown sugar
• ¼ cup (60 mL) butter
• 2 tbsp (30 mL) 35% heavy cream
• ¼ tsp (1 mL) vanilla
• Pinch salt
• 4 oz (120 g) cream cheese (about ½ of brick), room temperature
• 1 tbsp (15 mL) icing sugar

Directions

1. Place brown sugar, butter and cream in a small saucepan over medium heat. Stir occasionally until mixture comes to a boil. Boil for one minute. Remove from heat and stir in vanilla and salt. Cool completely.
2. Beat cream cheese with icing sugar. Beat in cooled caramel (caramel will be thick) until evenly combined.
3. Cover and refrigerate while making crunch topping and loaf.

Candied Crunch Topping

• ½ cup (125 mL) roughly chopped walnut halves
• 2 tbsp (30 mL) each of pumpkin seeds, sunflower seeds and sesame seeds
• 1 tbsp (15 mL) Crosby’s Maple + Molasses (found exclusively at Sobey’s nation wide click here for product info) OR maple syrup
• 1 tbsp (15 mL) brown sugar
• ¼ tsp (1 mL) each of ground cinnamon and ground ginger
• Pinch salt

1. Preheat the oven to 325 F (160 C).
2. Combine walnuts and seeds, maple + molasses (or maple syrup), brown sugar, spices and salt. Toss until well combined. Spread mixture evenly on a parchment paper lined baking sheet.
3. Bake for about 15 minutes (stirring once, halfway) or until lightly golden. Remove from the oven and cool completely on the baking sheet. The mixture will get crunchy as it cools.

Pumpkin Loaf Batter

• ⅓ cup (75 mL) milk + ½ tsp (2 mL) white vinegar (or lemon juice)
• ¾ cup (175 mL) granulated sugar
• ⅓ cup (75 mL) vegetable oil (*you can use melted butter if you prefer)
• 1 egg
• 1 tsp (5 mL) vanilla extract
• 1 cup (250 mL) all-purpose flour
• 2 ½ tsp (12 mL) pumpkin spice (click here for homemade pumpkin spice recipe OR use pre-made)
• ½ tsp (2 mL) baking soda
• ¼ tsp (1 mL) salt
• 1 cup (250 mL) pure pumpkin puree

Directions

1. Preheat the oven to 350 F (180 C). Line a 9 X 5-inch loaf pan with parchment paper (on the bottom and up the sides *see parchment paper tip at bottom of post). Set aside.
2. Stir together milk and vinegar. Set aside.
3. Using a rubber spatula, mix together sugar, oil, eggs and vanilla until well combined.
4. Stir in dry ingredients until just combined (it’s okay if it looks a bit dry).
5. Stir in pumpkin puree and reserved milk mixture until evenly combined (try not to over stir/over mix).
6. Pour batter into the prepared pan.
7. Bake in the center of the preheated oven for about 40 to 45 minutes (until a cake tester comes out clean).
8. Remove from the oven and cool completely.
9. Remove frosting from the refrigerator about 15 minutes before using.
10. Once loaf is cool, spread prepared frosting evenly over loaf and garnish evenly with candied nut/seed mixture.
11. Makes 12 slices. Enjoy!!

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Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury