Recently, I was gathered with some family and friends at my cousin’s home for a birthday. My cousin’s husband came up to me after dinner carrying a squeeze bottle from the fridge. Knowing I’m a foodie, he asked me if I’d seen the bottle before or used it.
At the time, I hadn’t. He quickly reached for a spoon to squeeze something creamy onto it, then handed it to me. “Try it!” I did, and I’ve been a fan ever since.
The product he introduced me to was La Lechera Dulce de Leche. He told me about how he loves stirring it into his coffee or tea, but I instantly thought the product would be perfect for glazing.
The squeeze bottle just makes it so easy to squeeze creamy, glorious Dulce de Leche all over a baked good like this pumpkin bread. Just look at how easy it is to glaze with the bottle!
The pumpkin bread itself is moderately sweet with the flavors of pumpkin and cinnamon, so it can definitely be enjoyed as a breakfast item rather than just a dessert or treat.
It will also make your home smell like fall while you’re baking this.
The pumpkin bread is moist and tender, just like good quick bread should be. Walnuts or pecans can be mixed straight into the batter, or you can sprinkle them on top for a crunchy topping, like I’ve done here.
The top of this pumpkin bread just begs for a tasty glaze, and that’s exactly what this Dulce de Leche provides.
With World Dulce de Leche Day coming up on October 11th, there’s no better time to bust out this trending flavor.
While it can be confused with caramel at times, Dulce de Leche is actually much creamier in consistency. It’s an absolute dream for cakes, pastries, and quick breads like this pumpkin bread.
You can squeeze the Dulce de Leche over the pumpkin bread while it’s warm, which will make the bread absorb more of the Dulce de Leche goodness. Or, you can wait for the bread to cool down so that the glaze drapes over the top of the bread and coats the crunchy pecans.
The best part is that no matter when you decide to apply the glaze, it will be easy, hassle-free, and produce absolutely mouthwatering results!
If you want to learn more about Dulce de Leche, or share how you use it on your own everyday goodies, visit here.
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice, *scant teaspoons
- 1 cup pumpkin purée
- 1/2 cup chopped pecans
- La Lechera Dulce de Leche
- Preheat the oven to 350°F. Grease a loaf pan and set aside. In the bowl of a stand mixer, beat the sugar and eggs together. Add in the oil, and stir until combined.
- In a separate bowl, combine the flour, baking soda, salt, and pumpkin pie spice. Then add these dry ingredients to the wet ingredients. Mix the batter on medium speed until everything is mixed together.
- Add in the pumpkin purée, and again mix until the purée is completely incorporated. If you want to add your pecans to the batter, gently stir them in. Otherwise, simply pour the batter into the prepared pan, then sprinkle the pecan pieces all over the top.
- Bake the pumpkin bread for approximately 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before running a knife along the edges and flipping the bread out. Let the bread cool completely on a wire cooling rack.
- Before serving, drizzle the Dulce de Leche glaze all over the top.
To turn these into pumpkin muffins, you'll want to line a muffin pan with 11 paper liners. Fill the batter to the top of the liners then bake at 425°F for 5 minutes, then another 18 to 20 minutes at 375°F. You can also add in 1/2 tsp baking powder with the baking soda for extra lift.
You can stir in semisweet chocolate chips into the batter for a chocolate chip pumpkin bread/muffins.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 227