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
Units
Scale
- 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