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dulce de leche pumpkin bread

Dulce de Leche Pumpkin Bread

Course Baking
Cuisine American
Keyword dulce de leche, pumpkin bread, pumpkin seeds

Ingredients

  • 1 15- ounce can 1 3/4 cups pumpkin puree
  • ½ cup avocado oil melted butter, or any neutral vegetable oil
  • 3 large eggs
  • 1 ¼ cups granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda or ¾ teaspoon baking soda for low altitude
  • ½ teaspoon fine sea or table salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ½ teaspoon fresh grated nutmeg
  • ¼ teaspoon ground ginger
  • Two pinches of ground cloves
  • 2 1/4 cups all-purpose flour

For the topping

  • 1 cup dulce de leche bought or homemade
  • 1 tablespoon 12 grams granulated sugar

Instructions

  1. Heat oven to 350°F.
  2. Grease with butter an 8 ½ x 4 ½ inch (6-cup) loaf pan or coat it with nonstick spray.
  3. Whisk together pumpkin, oil, eggs, and sugar in a large bowl until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, coriander, nutmeg, ginger, and cloves over the batter and whisk until well combined.
  4. Add flour and stir with a spoon just until mixed.
  5. Reserve about ½ cup of the batter.
  6. Spread the remaining mixture into the prepared pan and smooth the top.
  7. Make a 1-inch trench down the center of the batter.
  8. Spoon in the dulce de leche along the trench, spreading it evenly.
  9. Cover with the remaining ½ cup of the batter and carefully smooth it out to cover completely and make an even top.
  10. Sprinkle the tablespoon granulated sugar over the top of the batter.
  11. Bake the pumpkin bread for 65 to 75 minutes until a tester poked into several parts of the loaf comes out batter-free. Don’t poke into very the center, as it will have dulce de leche in it.
  12. You can cool it in the pan for 10 minutes and then remove it, or cool it completely before removing it. The latter provides the advantage of letting more of the loose sugar on top adhere before being knocked off.
  13. The pumpkin bread will keep for several days at room temperature, or you can freeze it.