Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread

By ShelbyJ

Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread is the perfect recipe for fall! Either enjoy this for breakfast or dessert!

Ingredients

• FOR THE BREAD
• 1 cup all-purpose flour
• 3/4 cup white whole wheat flour
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/8 tsp cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 2/3 cup brown sugar
• 1/4 cup sugar or granulated sugar substitute
• 1 teaspoon vanilla extract
• 1/2 cup low-fat or non-fat plain Greek yogurt
• 2 tablespoons olive oil
• 1 1/4 cup pumpkin puree, not pumpkin pie filling
• FOR THE FROSTING
• 1 1/2 tbsp brown sugar
• 1/2 tablespoon water
• 2 1/2 tablespoons butter, softened and divided
• 1/8 teaspoon salt
• 2 tablespoon pumpkin puree
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 3/4 cup confectioner’s sugar, sifted
• coarse salt for sprinkling, optional

Details

Adapted from a-kitchen-addiction.com

Preparation

Step 1

Preheat oven to 350°F. Lightly spray a 9×5 loaf pan with non-stick cooking spray.

Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder. Set aside.

In a separate bowl, using a stand mixer or an electric mixer, beat eggs, brown sugar, and sugar at medium speed until creamy. Beat in vanilla extract, yogurt, and oil until well-combined. Add pumpkin and beat until combined.

Slowly add in flour mixture and beat until just combined. Scrape down sides of bowl as necessary.

Spread batter into prepared load pan. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.

Allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.

While bread is baking, combine brown sugar and water. Bring to a boil over medium heat. Stir constantly to prevent scorching. When mixture comes to a rolling boil, turn off heat. Stir in ½ tablespoon butter and salt until combined. Allow to cool completely while bread is cooling.

In the bowl of a stand mixer, cream together remaining butter and pumpkin. Add in cinnamon and nutmeg and beat together. Add cooled caramel and beat until well-combined. (If caramel has hardened, give it a quick stick with a fork.)

Slowly add confectioner’s sugar and beat until creamy.

Spread frosting over cooled bread. If you want more of the sweet and salty flavor, sprinkle with coarse salt.

Cut into pieces and serve.

Store leftovers in the refrigerator if your house is warm to prevent frosting from melting.