Pumpkin Bread With Salted Caramel Glaze

• For the bread
• plain flour↗2 1⁄4 cups
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• salt↗1 pinch
• ground cinnamon↗3⁄4 teaspoon
• ground ginger↗1⁄2 teaspoon
• ground nutmeg↗1⁄4 teaspoon
• ground cloves↗1⁄4 teaspoon
• light muscovado sugar↗3⁄4 cup
• caster sugar↗1⁄4 cup
• vegetable oil↗1⁄2 cup
• large eggs↗2
• pumpkin puree↗1 cup
• milk, I used skim↗1⁄2 cup
• For the glaze
• cup salted caramel sauce1⁄3
• tablespoon milk↗1

Step-by-step instructions

1. 1

   Preheat the oven to 325F and grease and line a 2lb loaf tin.

2. 2

   Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.

3. 3

   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.

4. 4

   Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.

5. 5

   Add in the milk and mix on low until combined.

6. 6

   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.

7. 7

   Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.

8. 8

   To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.

9. 9

   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.

10. 10

    Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!