Best 5 Toffee Pumpkin Spice Bread Recipes

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

PUMPKIN SPICE BREAD

Steps:

• Heat oven to 350.
• in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
• Beat until well mixed.
• Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Grease two 9 x 5 inch loaf pans and dust with flour.
• Evenly divide the batter between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
• Slice and serve plain, buttered, or with cream cheese.
• Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

TOFFEE PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
• Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
• Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.

PUMPKIN TOFFEE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
• In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
• Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.

PUMPKIN SPICE CARAMEL TOFFEE CAKE

Steps:

• Mix together in a bowl all the dry ingredients and set aside.
• Cream together the butter and sugar for at least 5 minutes.
• Add in eggs, pumpkin, extracts.
• Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
• Spray three 8 inch baking pans with baking spray.
• Divide batter among the three 8 inch baking pans.
• Bake in a 350 degree oven for 28 minutes.
• Cool on rack for 10 minutes then take out of the pans and let cool completely.
• Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
• Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
• Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
• Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
• You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
• This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.