Festive Holiday Desserts
PUMPKIN BREAD WITH MOLASSES PRALINE CARAMEL
MAKES 1 (8½X4½-INCH) LOAF
This pumpkin bread is flecked with chopped pecans and generously drizzled with a praline-inspired molasses caramel sauce.
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)
1. Preheat oven to 350°. Spray an 8½x4½-inch loaf pan with baking spray with flour.
2. In a large bowl, stir together pumpkin, granulated sugar, brown sugar, oil, molasses, and vanilla.
3. 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.
4. 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
MAKES ABOUT 1¼ CUPS
½ cup firmly packed dark brown sugar
½ cup water
½ cup
