Ingredients
Ingredients
- 20 Werther’s Original Pumpkin Spice Soft Caramels
- 2/3 cup softened butter
- 2 cups icing sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1 can (15 oz) 100% pure pumpkin
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Instructions
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Preheat oven to 350°F. Grease 9- x 5-inch (2 L) loaf pan with parchment paper. Chop caramels into small pieces; set aside.
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Using electric mixer, beat butter, icing sugar and vanilla on medium-high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. In separate bowl, whisk together flour, baking soda, cinnamon and pumpkin pie spice; blend into pumpkin mixture just until combined. Stir in caramel pieces. Pour into prepared pan.
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Bake for 85 to 90 minutes or until toothpick inserted into center comes out clean. Let cool in pan on rack for 15 minutes; transfer directly to rack. Let cool completely before slicing.
Tip: Substitute Werther’s Original Soft Crème Caramels for Pumpkin Spice Soft Caramels if desired.
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Prep Time: 30 minutes
Number of portions: 1 loaf
