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.
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.
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.
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.
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.
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.
Mix the frosting with some caramel and salt to make it all salted caramel-y.
Then, spread the stuff generously over the top of the fully cooled bread. I mean… just look at this thing.
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!