Hearth & Harvest Bread
Growing up, from October through December, our house was always filled with the rich aromas of nutmeg and cinnamon as harvest breads warmed in the oven.
Harvest Breads: Pumpkin ginger bread with salted caramel.
I love the fall - the crispness in the air, the swirl of falling leaves, the scent of pumpkin spice and everything nice! Growing up, from October through December, our house was always filled with the rich aromas of nutmeg and cinnamon as harvest breads warmed in the oven. And my sister's and I always wanted to help. There’s just something about baking that gives you a sense of satisfaction (sometimes because you found a new favorite recipe, and sometimes just because you successfully followed an old one - an under-rated skill! Every fall, my family still finds a way to remind me of the time I poured Lawry’s seasoning in the pumpkin pie instead of cinnamon!)
Common fall favorites for us were banana, pumpkin, and zucchini breads made from scratch. My father liked fresh fruits and vegetables, and my mom, one of the best bakers I know, didn’t like seeing things go to waste. When bananas started to brown on the kitchen counter or it was time to carve pumpkins, my sisters and I could practically taste the warm loaves we knew would soon be coming out of the oven. Throughout the season, Mom greeted family and friends with plates piled high and sent them home with gift baskets brimming over with harvest breads. A combination of some of her masterpieces, this Pumpkin Ginger bread with salted caramel accents, is a new favorite.
Hearth & Harvest Bread
This post contains affiliate links
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1 /3 cup sour cream
- 1/3 cup half and half
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons sea salt
- 1/2 teaspoon baking powder
- 1/2 cup brown sugar
- 1 1/3 cup salted caramel chips
- 1/2 cup walnuts (optional)
For Streusel Topping (optional)
- 1/2 cup rolled oats
- 1/2 cup walnuts or pecans
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/4 cup butter, melted
- salted caramel sauce (to pour over streusel and finished loaf)
- Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans or a bundt cake pan.
- In a large mixing bowl, combine sugar, oil, vanilla, and eggs, beating until smooth.
- Add half & half, sour cream, pumpkin, ginger, allspice cinnamon, nutmeg, and caramel chips. Blend well.
- In a second large bowl, combine flour, soda, salt, brown sugar, and baking powder.
- Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Pour batter into prepared pans. Spinkle extra caramel chips on top.
- Bake in preheated oven until a toothpick inserted into middle of bread comes out clean (about 50 minutes).
- To begin the streusel, stir together the oats, nuts, flour, and brown sugar, drizzle on some butter, and toss.
- Place mix evenly on a baking sheet lined with parchment paper.
- Bake at 350 F for about 17-20 minutes until browned and crispy, stirring occasionally.
- Top cooled bread with streusel and caramel sauce.
Don’t have time for fully homemade? Grab a pumpkin bread mix, add extra ginger and salted caramel chips, and sprinkle the cooled bread with mixed candied nuts, dried cranberries, and caramel sauce, and viola! Happy fall baking, y’all!