Pumpkin Caramel Loaf Cake Recipe

Ingredients:

For the Pumpkin Cake:

1 and 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1 cup pumpkin puree

1/2 cup vegetable oil

2 large eggs

1 cup granulated sugar

1/2 cup brown sugar

1 tsp vanilla extract

For the Caramel Topping:

1/2 cup caramel sauce (store-bought or homemade)

2 tbsp heavy cream (optional, for a smoother drizzle)

Pumpkin seeds and crushed nuts for garnish (optional)

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Instructions:

1. Prepare the Pumpkin Cake:

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

In a separate large bowl, whisk together the pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth.

Gradually fold the dry ingredients into the wet ingredients until just combined.

2. Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

3. Add the Caramel Topping:

If the caramel sauce is too thick, warm it slightly and stir in the heavy cream for a smoother consistency.

Drizzle the caramel sauce generously over the cooled pumpkin loaf.

4. Garnish:

Sprinkle pumpkin seeds and crushed nuts on top for added texture and flavor.

5. Serve:

Slice and enjoy this moist and spiced pumpkin loaf with a rich caramel topping! Perfect for autumn gatherings.