Salted Caramel Pumpkin Bread

1 

teaspoon coarse sea salt

1/2 

teaspoon salt

1 

container Betty Crocker Whipped Buttercream 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

• Heat oven to 350 degrees F (325 degrees 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.