Friday, October 24, 2014

Salted Caramel Pumpkin Bread

Salted Caramel Pumpkin Bread

teaspoon coarse sea salt
teaspoon salt
container Betty Crocker Whipped Buttercream Frosting
cup granulated sugar
1 3/4 
cups all-purpose flour
cup storebought caramel sauce
cup milk
teaspoon baking powder
teaspoon vanilla
teaspoons cinnamon
1 1/2 
teaspoons pumpkin pie spice
cup light brown sugar
tablespoons vegetable oil
teaspoon baking soda
1 1/4 
cup canned pumpkin


  • 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.


Post a Comment


⚠ Disclaimer: We do not own and do not claim to own all the images and some content appearing on this website or Facebook page. The images and few contents belong to their respective owners, who have copyright over them. The images and some contents are taken from various different sources and we credit them on the end of every content if we were able to locate original website or recipes and images. If you feel that any image violates your copyright, please write to to have it taken down.