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Salted Caramel Pumpkin Bread

(10 reviews)
Salted Caramel Pumpkin Bread
  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 1
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Salted Caramel Pumpkin Bread

Pumpkin quick bread with a salty caramel frosting on top? OH YES.

Ingredients

1
teaspoon coarse sea salt
1/2
teaspoon salt
1
container Betty Crocker™ Whipped butter cream frosting
1/4
cup granulated sugar
1 3/4
cups all-purpose flour
1/4
cup storebought caramel sauce
1/2
cup milk
1
teaspoon baking powder
1
teaspoon vanilla
2
teaspoons cinnamon
1 1/2
teaspoons pumpkin pie spice
2
eggs
1/2
cup light brown sugar
2
tablespoons vegetable oil
1
teaspoon baking soda
1 1/4
cup canned pumpkin

Directions

  • 1 Heat oven to 350°F (325°F for a dark or nonstick pan). Lightly grease bottom and sides of a 9-by-5-inch loaf pan.
  • 2 In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
  • 3 In a separate bowl, beat eggs and sugars until well combined. Add milk, oil and vanilla; stir to combine. Stir in canned pumpkin.
  • 4 Gradually add flour mixture to pumpkin mixture, stirring to combine. Pour batter into prepared loaf pan.
  • 5 Bake 1 hour until a toothpick inserted in the center comes out clean. Let cool 10 minutes in loaf pan, then transfer loaf to a cooling rack to cool completely.
  • 6 When loaf is completely cooled, stir together frosting, caramel sauce and sea salt. Spread over top of bread.
See Step By Step

Step By Step  

Caramel and pumpkin? In a bread? Hellooooo fall!

As prepared by Girl Versus Dough,

There is something that I need to say, and that something is that until you try this Salted Caramel Pumpkin Bread, you have not fully experienced the magic and wonder that is fall baking.

Leave it to the genius of Jessica from A Kitchen Addiction to come up with this miracle of miracles. It’s basically all the things we love about autumn in edible form.

It’s like a bread, but it’s also like a cake, and trust me: You’re going to love it.

 

Salted Caramel Pumpkin Bread

First, whisk the dry ingredients together in a large bowl. We’ve got some spices in there, like pumpkin pie spice and cinnamon, for added fall-ness.

 

Salted Caramel Pumpkin Bread

In a separate bowl, whisk together the wet ingredients. Easy enough! It’s orange because there’s pumpkin in there and it will be DELIGHTFUL.

 

Salted Caramel Pumpkin Bread

Slowly stir the dry ingredients into the wet ingredients just until a batter forms, then pour the batter evenly into a lightly greased loaf pan, so it looks like so.

 

Salted Caramel Pumpkin Bread

Bake the bread until a toothpick inserted in the center comes out clean. Let the bread cool a bit in the loaf pan, then transfer it to a cooling rack to cool completely.

 

Salted Caramel Pumpkin Bread

When the bread is fully cooled, ‘tis time to make the frosting! You’ll need Betty Crocker Whipped buttercream frosting, some caramel sauce and coarse sea salt.

 

Salted Caramel Pumpkin Bread

Mix the frosting with some caramel and salt to make it all salted caramel-y.

 

Salted Caramel Pumpkin Bread

Then, spread the stuff generously over the top of the fully cooled bread. I mean… just look at this thing.

 

Salted Caramel Pumpkin Bread

Good gracious golly, this bread is tasty. I may or may not have eaten no less than half the loaf already in a bout of extra fall spiritedness, I dunno.


Stephanie (aka Girl Versus Dough) is going to figure out a way to live in this bread. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon! 

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Nutrition Information 
No nutrition information available for this recipe
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