Salted Caramel Pumpkin Bread

Pumpkin quick bread with a salty caramel frosting on top? OH YES. ...MORE+ LESS-

Girl Versus Dough

March 16, 2017

teaspoon coarse sea salt

1/2

teaspoon salt

can (12 oz) Betty Crocker™ Whipped Frosting Butter Cream

1/4

cup granulated sugar

1 3/4

cups all-purpose flour

1/4

cup storebought caramel sauce

1/2

cup milk

teaspoon baking powder

teaspoon vanilla

teaspoons cinnamon

1 1/2

teaspoons pumpkin pie spice

eggs

1/2

cup light brown sugar

tablespoons vegetable oil

teaspoon baking soda

1 1/4

cup canned pumpkin

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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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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. 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.