Preheat oven to 350 degrees. Spray (2) loaf pans with nonstick spray and set aside. ***Recipe makes 2 loafs***
1 cup Sugar
1/2 cup Brown Sugar
2/3 cup veggie oil
1(15 ounce) can pumpkin purée
1 Tbsp pumpkin pie spice
1 tsp salt
2 tsp baking soda
2 cups milk plus 2 Tbsp vinegar
4 cups flour
In a large mixing bowl combine sugar, brown sugar, oil and pumpkin. Add pumpkin pie spice, salt and baking soda, stir till combined. Mix your milk and vinegar in a small bowl and then add your milk mixture and flour to your large bowl of already combined ingredients. Whisk until smooth. Divide batter between already prepared pans and bake at 350 degrees for 55-60 minutes or until toothpick inserted in center removes clean. Let cool on cooling rack for 10 minutes, turn out of pan and continue to cool completely.
Once cooled completely you are ready to make your glaze….
3 Tbsp butter melted
1 cup powdered sugar
1 tsp vanilla
1 Tbsp caramel ice cream topping
1-2 Tbsp whipping cream
In a bowl mix melted butter and sugar don’t worry it will be thick. Add vanilla, caramel and 1 Tbsp whipping cream stir until smooth if your glaze is too thick add 1 Tbsp more of whipping cream and continue to stir to smooth. Pour glaze over your 2 loaves of bread and ENJOY!!!