In October, we playfully cut smiling, spooky faces into our pumpkins, but then November hits and we begin eating Mr. Jack-O-Lantern, rather than befriending him. I suppose someone has to be the pie and pumpkin is the man for the job. I’m not even convinced I’m in love with pumpkin, but as a responsible citizen, it is my seasonal duty to consume festive holiday snacks – a burden I will happily carry. A pumpkin donut or two? Yes. Pumpkin risotto for dinner? Sound delicious. A pumpkin spice latte to start the day? Venti, please.
While pumpkin seasonal beers will always be at the top of my list during this festive season of all things pumpkin, my new favorite concoction is the Pumpkin Bread Ice Cream Sandwich. Two slabs of moist, cake-like pumpkin bread filling with a generous layer of caramel ice cream – the sandwich can be eaten on its own, but if you’re feeling especially celebratory, reduce a few cups of apple cider until it thickens to become a sticky, sweet syrup. 
The pumpkin bread recipe itself I’ve stolen from my sister-in-law – what can I say? – Sometimes the pastry professional needs a fabulous home-style recipe. The, doctored it up. In addition to cider syrup, I whip up fresh cream and caramel apples to complete the dessert. Venti Pumpkin Spice mochachino soy lattes – eat my pastry dust.
PrintThe Pumpkin Bread Ice Cream Sandwich
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Two slabs of moist, cake-like pumpkin bread filled with a generous layer of caramel ice cream, creating a festive treat perfect for the holiday season.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- Caramel ice cream, for filling
- Apple cider, optional for syrup
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a jelly roll pan or a similar baking pan.
- In a large mixing bowl, combine the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until the ingredients are well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool completely in the pan on a wire rack.
- Once cooled, freeze the bread for easier slicing.
- Cut the pumpkin bread into even slabs for the sandwiches.
- Spread a generous layer of caramel ice cream between two slabs of pumpkin bread.
- If desired, reduce apple cider in a saucepan over medium heat until it thickens into a syrup. Drizzle over the ice cream sandwiches before serving.
Notes
For a festive touch, reduce apple cider to a syrup and drizzle over the sandwich. Once the bread is cooled, freezing it before slicing helps in making clean cuts. Use an offset spatula to spread the ice cream evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 40
- Sodium: 350
- Fat: 22
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 55
