Salted Caramel Pumpkin Bread
teaspoon coarse sea salt
can (12 oz) Betty Crocker™ Whipped Frosting Butter Cream
cups all-purpose flour
cup storebought caramel sauce
teaspoons pumpkin pie spice
cup light brown sugar
tablespoons vegetable oil
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.
In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
In a separate bowl, beat eggs and sugars until well combined. Add milk, oil and vanilla; stir to combine. Stir in canned pumpkin.
Gradually add flour mixture to pumpkin mixture, stirring to combine. Pour batter into prepared loaf pan.
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.
When loaf is completely cooled, stir together frosting, caramel sauce and sea salt. Spread over top of bread.
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.