Caramel Pumpkin Bread Prep Time: 20 - 30 minutes Baking Time: 90 minutes Servings: 3 loaves (8” x 4”) INGREDIENTS 2½ sticks unsalted butter 4 cups + 6 Tbl unbleached flour 3¼ cups granulated sugar 2 bags caramel baking chips (11 oz./bag) 1 teaspoon pumpkin pie spice 1 Tbl baking powder 1 teaspoon vanilla extract 1½ teaspoon baking soda 4 eggs ¼ teaspoon salt 1 cup sour cream ¾ cup brown sugar 2 cans pumpkin (15 oz./can)

Preheat oven to 275°. Use 1 Tbl of butter to coat three 8” x 4” loaf pans; dust the pans with 2 Tbl flour; set aside.

In a large bowl mix together 2 sticks of butter, granulated sugar, pumpkin pie spice and vanilla extract until fluffy (approx. 3-4 minutes). Add eggs, one at a time, mix on low for 1 minute. In a medium bowl, mix together baking powder, baking soda and sour cream. With a rubber spatula fold the sour cream mixture into the butter mixture.

Add the pumpkin and mix together with a rubber spatula. Sift 4 cups of the flour and gradually add to the pumpkin mixture while gently stirring by hand . Stir in caramel baking chips and add the mixture to the prepared loaf pans, leaving 1” of space below the top of each pan.

In a small bowl combine brown sugar and 4 Tbl of flour; add 3 Tbl of cold butter and smash with fork until mixture resembles wet sand. Spread evenly over the top of the batter in each loaf pan. Bake in 275° oven for 90 minutes. Test with a toothpick to ensure baking is complete before removing from oven. Let cool for 60 minutes before removing from pans.