Unusual recipes

Salted Caramel Pumpkin Bread

Salted Caramel Pumpkin Bread

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


teaspoon coarse sea salt


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

1 3/4

cups all-purpose flour


cup storebought caramel sauce

1 1/2

teaspoons pumpkin pie spice


cup light brown sugar


tablespoons vegetable oil

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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.

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.

Watch the video: Fall Dessert-Salted Carmel Pumpkin Bread Pudding