Pumpkin Caramel Loaf with Caramel Pumpkin Butter
This quick bread gets a double dose of pumpkin and caramel, both in the batter and in the buttery spread that’s slathered on the slices after baking. Best of all, we’ve done most of the work for you. Just combine a few ingredients with our quick bread mix and bake, then open a jar of Caramel Pumpkin Butter and enjoy a luscious fall treat.
Ingredients
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, melted and cooled
- 1 cup (8 fl. oz./250 ml) water
- 4 eggs
- 2 packages Williams Sonoma Pumpkin Caramel Quick Bread Mix (each includes a package of pumpkin quick bread mix and caramel quick bread mix)
- 2/3 cup (5 fl. oz./160 ml) milk
- 1 jar Williams Sonoma Caramel Pumpkin Butter
Directions
Preheat an oven to 350°F (180°C). Grease and flour a 10-by-8-inch (25-by-20-cm) loaf pan.
To make the pumpkin layer, in a bowl, whisk together 8 Tbs. (1 stick) (4 oz./125 g) of the butter, the water and 2 of the eggs until combined. Using a rubber spatula, fold in 2 packages of the pumpkin quick bread mix. Pour the batter into the prepared pan.
To make the caramel layer, in another bowl, whisk together the remaining 8 Tbs. (1 stick) (4 oz./125 g) butter, the milk and the remaining 2 eggs until combined. Using a rubber spatula, fold in 2 packages of the caramel quick bread mix. Pour the batter over the pumpkin layer in the pan. Using a table knife, swirl the batters together as desired.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for 20 minutes, then turn the loaf out onto the rack. Serve warm or at room temperature with the caramel pumpkin butter alongside. Serves 12.
Williams Sonoma Test Kitchen