This Pumpkin Bread is filled with an entire can of pumpkin and pumpkin pie spices! Salted Caramel Drizzled Pumpkin Buttercream tops off the bread making it completely irresistible!
*The wording of this post is from 08/24/12. Images updated 10/19/16.
Since the first day of fall is less than a month away, I thought I was finally time to bring out the pumpkin recipes!
I’ve already been drinking pumpkin spice coffee already, so why not make some sort of pumpkin baked good to go with it?
And what better than a pumpkin bread topped with salted caramel drizzled pumpkin buttercream!

This bread was the perfect pairing and will be making many more appearances at our house! The bread isn’t overly sweet, spicy, or oily.
Can you tell which three things bother me about other pumpkin breads?! I used mostly yogurt to get rid of the oiliness and just a little oil to save some of the richness.
I also cut out a lot of sugar completely because I like to taste the actual pumpkin in the bread. In fact, this bread uses an entire can of pumpkin puree. No having only 2-4 tablespoons of pumpkin left that you don’t know what to do with!

The frosting is sweet (and contains pumpkin!), but the salted caramel does a great job of balancing out the sweetness of the frosting, tying it to the bread perfectly!
The more I talk about this bread, the more I want a slice! Where’s my coffee. . . ? Make this bread, lick the frosting bowl clean, and have a great weekend!

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream
This Pumpkin Bread is filled with an entire can of pumpkin and pumpkin pie spices! Salted Caramel Drizzled Pumpkin Buttercream tops off the bread making it completely irresistible!
Ingredients
For the Bread
- 1 Cup all-purpose flour
- 3/4 Cup white whole wheat flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 2/3 Cup brown sugar
- 1/4 Cup sugar
- 1 teaspoon vanilla extract
- 1/2 Cup low-fat plain yogurt
- 2 Tablespoons canola oil
- 1 1/2 Cups pumpkin puree
For the Frosting
- 1/4 Cup butter, softened (not melted)
- 2 Tablespoons pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1 1/2 Cups confectionerβs sugar, sifted
- 2 teaspoons milk, as needed to reach desired consistency
For the Salted Caramel Drizzle
- 3 Tablespoons brown sugar
- 1 Tablespoon water
- 1 Tablespoon butter
- 1/4 teaspoon salt
- 1 teaspoon half & half
Instructions
- Preheat oven 350. Spray with non-stick cooking spray and flour a 9×5 loaf pan.
- Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.
- In a stand mixer, or with an electric hand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined. Add flour mixture and pumpkin, beat until just combined. Scraping down the sides of the bowl as necessary.
- Spread batter into prepared loaf pan. Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.
- While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner’s sugar. (If your pumpkin puree is somewhat watery, you may need to add more confectioner’s sugar. If needed, add milk one teaspoon at a time.) Beat until well-combined and creamy. Spread frosting over the top of the completely cooled bread.
- In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until mixture turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 2 minutes to cool the caramel somewhat. Stir in the half & half. Drizzle over the frosting.
- Slice bread and serve! Store leftovers in the refrigerator if house is warm to prevent frosting from melting.
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Erin @ The Spiffy Cookie says
Salted caramel and pumpkin? Swoon.
Sarah Carletti says
*faints* it sounds good!
ITheeCook says
Oh my goodness! I wan’t this and fall now!
Eating Local in the Lou says
Yes please!! Fantastic!
Hayley @ The Domestic Rebel says
Ohmaigawd, that bread looks amazeballs! I can’t wait to start my pumpkin baking this weekend!
Jessica@AKitchenAddiction says
I can wait to see what you bake!
The Squishy Monster says
Pumpkin has got to be one of my absolute favorite flavors and the pictures of your bread have me brimming with excitement for Autumn!!!
Jessica@AKitchenAddiction says
Thanks! I can’t wait for fall, especially the foods! π
SkinnyMommy says
One word-wow!
Brandi says
Get in my belly! Your bread looks so good!
Ellen B Cookery says
Oh my goodness, YUM! This should be sold at Starbucks!
Bec says
Oh how I love pumpkin bread. This looks amazing!!! π
Carrian Cheney says
oh goodness! this looks delicious!
Nicole @ The Marvelous Misadventures of a Foodie says
That drizzle sounds amazing! Sign me up for some of that!
Jessica@AKitchenAddiction says
There are still a couple of pieces left!
Stephanie @ 52 Kitchen Adventures says
I just said, “woah!” out loud and startled my boyfriend, who thought something was wrong. Nope, just saw an amazing dessert! I’ve never put buttercream on a quick bread before (how is that possible?!) so that plus salted caramel makes this sound SO good.
Jessica@AKitchenAddiction says
Thanks Stephanie! You should definitely put buttercream on quick bread, it’s amazing! π
amy @ fearless homemaker says
I had never tried the combination of pumpkin + salted caramel until i made pumpkin cupcakes with salted caramel buttercream last year. uh, holy YUM! this bread looks absolutely wonderful. and yes, pumpkiny IS a word. =)
Jessica@AKitchenAddiction says
Oh, cupcakes would be amazing!!
Chrissy @ From the Little Yellow Kitchen says
PUMPKIN bread?! Yes, please. By far, my favorite fall flavor. I love the creamy & sweet topping addition!
Jessica@AKitchenAddiction says
Thanks Chrissy!
Ashley @ Kitchen Meets Girl says
Pumpkin bread is hands-down my favorite bread. And ohmygosh, with salted caramel buttercream?? I think I love you.
Jessica@AKitchenAddiction says
π
Carole says
Very nice post. I like your blog. I have just signed up as a follower. Please drop by to Carole’s Chatter and check it out. You might like my Food on Friday series which focuses on a different thing. This week it is marinades and rubs. If you like my blog it would be great if you followed me back. Have a good week.
Jessica@AKitchenAddiction says
Thanks for stopping by!
Medeja says
I can almost smell that bread π and with that cream it looks so good..
Emily says
Yes, please. I will be dreaming of a slice of this right next to my pumpkin latte!
Jessica@AKitchenAddiction says
I would love a pumpkin latte with a slice of this bread!
sally @ sallys baking addiction says
I’m already STOCKED UP on my pumpkin and made some great keepers already this week. Salted caramel and pumpkin is a wonderful match! This bread looks scrumptious. I love it!
Jessica@AKitchenAddiction says
I can’t wait to see what you’ve made!
Jen @ Savory Simple says
Totally decadent!
Tanya-Lemonsforlulu.com says
I make a lot of pumpkin bread year round. Usually I just had chocolate chips. I think this is the recipe that will make me change my ways!!! Love the addition of the caramel buttercream, just takes this recipe to another level!
Jessica@AKitchenAddiction says
Chocolate chips are great in pumpkin bread!
Winnie says
It’s a great looking bread!
I’ve actually never made pumpkin bread and I think it’s about time, especially after seeing yours!:)
BerryMorins Bits & Tips says
I’m stopping for a visit from Six Sisters’ Stuff today!
I’m having so much fun visiting the participants of this blog linky party.
So many wonderful and creative ideas.
All I can say after seeing this bread is “Oh Momma”!
Jessica@AKitchenAddiction says
Thanks for visiting! I hope you’ll stop by again!
BerryMorins Bits & Tips says
I’m stopping for a visit from Six Sisters’ Stuff today!
I’m having so much fun visiting the participants of this blog linky party.
So many wonderful and creative ideas.
All I can say after seeing this bread is “Oh Momma”!
Chung-Ah | Damn Delicious says
I love seeing pumpkin recipes during this time of year! Who says we have to wait until Thanksgiving?
Jessica@AKitchenAddiction says
Exactly! π
Jenn Kendall says
oh my gosh this looks absolutely fantastic! cannot wait to try this!
Kerry @ Our New Normal says
I love pumpkin and this looks like a slice of heaven. I shared this post with my readers and linked back to you. Hope you don’t mind! Oh, and cI an’t wait to try this!!
Jessica@AKitchenAddiction says
Thanks for sharing! I hope your readers enjoy it! π
Rebecca says
Looks amazing, I could eat the entire loaf! Tried to share on facebook but your FB share button kept timing out
CarLe Etc. says
Sounds delious! I want to copy off the recipe but I’m the dummey who can;t figure out how to run a copy off??? Appreciate any help u could give…thanks
Anonymous says
Oh this looks super yummy. But I think I’m missing something. When do you combine the dry ingredients to the batter? I’m a baking novice π
Jessica@AKitchenAddiction says
You’re not missing anything, I didn’t make it very clear. Thanks for checking that! You add in the the dry ingredients with the pumpkin.
Elizabeth@ Food Ramblings says
Looks much better than what I had for breakfast…can’t wait to try!
The Better Baker says
Looks divine! Wish I could have a bite right now!
Julie says
Oh my goodness! This looks fabulous. I am definitely trying this recipe. π
baking.serendipity says
I’ve been craving all things pumpkin lately…but pumpkin bread most. This glaze makes it absolutely amzing!
Jessica@AKitchenAddiction says
The glaze is pretty addicting!
Nicky @ Pink Recipe Box says
This sounds amazing! Pinning to make as soon as autumn comes!
Jessica@AKitchenAddiction says
Thanks for the pin! π
Leslie says
Wow, this bread look sooo yummy!!! Pumpkin explosion of goodness! haha, I’m beginning to crave those flavors now that September is fast approaching!
Blessings,
Leslie
Jessica@AKitchenAddiction says
Me too! I have all kinds of recipes that I want to try! π
Mercedes says
Wow, what a flavor combination! This bread looks incredible!
Anonymous says
I picked up pumpkin yesterday JUST to try this recipe! Thanks!
Anonymous says
Any ideas on how to make the frosting a little less caloric??? Maybe I could just reduce the amount of frosting….looks delicious!
Jessica@AKitchenAddiction says
I have yet to figure out a good substitute for confectioner’s sugar in frosting, but you could easily halve the recipe and still have a nice layer. You could halve the caramel drizzle as well and just do a finer drizzle over the top to distribute it evenly.
Paula says
Oh wow! That is seriously amazing! I LOVE pumpkin and this is just perfect! We’d love for you to link this up at our party! http://housewivesofriverton.blogspot.com/2012/08/riverton-housewives-round-up-30.html
Joanne says
Maybe it is just me but it is much more helpful hearing from the people who have actually made the recipes and their comments than the ones who simply comment on how they look or sound
Joanne says
This comment has been removed by a blog administrator.
The Mandatory Mooch says
This looks amazingly yummy!! I would love for you to link it to my Tasty Thursdays party at The Mandatory Mooch. http://mandatorymooch.blogspot.com/2012/08/tasty-thursdays-6.html
Thanks,
Nichi
Aunt B says
What lovely flavours you’ve put together here. Thanks for sharing the recipe. I’ve pinned it and hope to give it a try soon.
Carol | a cup of mascarpone says
What a wonderful recipe! Looks incredible!!!
Dorothy @ Crazy for Crust says
Oh my gosh, you one upped pumpkin bread! That frosting….what an amazing pairing. I’ll eat the whole loaf, for sure.
Amanda says
Thanks so much for linking up to last weekβs Martha Mondays! I do hope youβll drop by again this week and share another post : )
http://www.watchoutmartha.net/2012/09/martha-mondays-link-up-party-features-93.html
~Amanda
http://www.watchoutmartha.net
Anonymous says
This comment has been removed by a blog administrator.
LoveToRunAndWine says
Baked two loaves of this yesterdayβ¦INCREDIBLE!!! I think the recipe skips the part about adding the dry ingredients to the wet ingredients but common sense told me when to do so π It made a moist, decadent bread that was balanced perfectly by the sweeter frosting. The salted caramel was AMAZING. Someone in my kitchen was eating the leftover with a spoon!!! I inadvertently forgot to add the milk to the frosting but it didnβt seem to affect the tasteβ¦whoops! Thank you for sharing! My coworkers raved about it this morningβ¦will definitely be making this a few more times this autumn!
LoveToRunAndWine says
Also, I ended up baking mine a bit longer than 45 minutesβ¦Maybe an extra 7-10 minutesβ¦maybe a bit more. I just kept checking until the toothpick came out clean and it wasnβt overcookedβ¦it was incredibly moist and delicious!
Donna says
I have this in the oven as we speak.. wondering if the 325 is a bit low, because I checked it at 40 minutes and it was still doughy in the middle?? I do live in high altitude New Mexico..
Lisa Jessie says
How did this work out? I live in Santa Fe and want to make t his too.
Jori says
This looks SO delish!
Eileen Jensen says
Sounds delicious!
Moondust Designs says
It says sugar substitute, is that like Splenda?
Jessica@AKitchenAddiction says
Yes, Splenda works well for this!
Amy Steele says
MADE IT! LOVED it. served it at my MOPS group and it was ALL GONE. Definitely a keeper recipe! FOLLOWER OF YOU….
Jessica@AKitchenAddiction says
You just made my day! I’m so glad that you and your group enjoyed it! π Have a good weekend!
Rachel says
I am making it tonight for my MOPS meeting tomorrow morning! π
Anonymous says
Could I use real sugar instead of the sugar substitute? Do you think you would use the same amount?
Jessica@AKitchenAddiction says
Sorry for the delayed response! Yes, you can use real sugar. Using the same amount should work just fine. Hope this helps!
Anonymous says
Sadly somehow my frosting turned into more of a glaze π
Jessica@AKitchenAddiction says
Sorry for not getting back to you until now. Perhaps your butter was too soft or your pumpkin puree was on the runny side? If it happens again, you can add more confectioner’s sugar to thicken it or leave out the 2 teaspoons of milk.
tasha says
I make cakes and homemade butter cream like crazy! try adding 3/4 tsp of meringue powder for extra fluffiness and be patient while beating it, I’ve also found that if you use cold butter and just let it soften from being beat (if you use a stand mixer) it works way better than trying to get that perfect softness from letting it set out!
Susanne says
Just made it, didn’t wait long enough before frosting, so it’s a melted mess, but DEEEEEEELICIOUS none-the-less!
Thanks for sharing your recipe!
Kari Lindsay says
You put salted caramel on a shoe and it would be delicous; but that you put it on this yummy pumpkin bread with the amazing butter cream, is brilliant!
Leah says
I just made this tonight, and I can’t wait to taste it! Your instructions are very easy to follow. Thanks!
Jessica@AKitchenAddiction says
Oh, I hope you enjoyed it!
reggiesgirl2 says
… “wan’t” …?
Emi says
Yum! This recipe looks too good to be true..can’t wait to make it!
Newest followers..come follow back! chaseandem.blogspot.com
XO
Jessica@AKitchenAddiction says
Thanks for following!
mimiof2 says
Can you use white flour instead of whole wheat? That is what I have already and I really want to make this soon! Thank you for the great recipes!
Jessica@AKitchenAddiction says
Yes, feel free to use all white flour! Let me know how it turns out!
Jessica@AKitchenAddiction says
I’m so glad you liked it! Thanks, Susanne!
Gaby@GabHousewifeChronicles says
I love your new site!!! It’s beautiful!
Jessica@A Kitchen Addiction says
Thanks Gaby!
Angie says
I am allergic to a lot the sugar substitute so I stay away from them so would be find just to use the regular sugar in this I assuming?
Jessica@A Kitchen Addiction says
Yes, you can use regular sugar. Hope you like it! π
Pam says
Mine’s in the oven right now. Since my son doesn’t like icing (makes me wonder if he’s really mine) and I’m using a pretty fall design pan, I’m just going to use a dusting of powdered sugar on top instead of the icing and salted caramel drizzle-but I’m totally using that icing and drizzle on something-sounds wonderful!
Nicole says
I made this recipe into muffins (made 14) and I doubled the buttercream recipe to have enough to frost the muffins ( I don’t frost crazy but I didn’t have enough so I made another half-bacth)… absolutely delicious!
alexandra says
I just finished making this….I would suggest increasing temperature I think my loaf was in for 1 hr and 15 mins before it was finally cooked in the middle….then just a warning it took 1.5 hours and was still hot I got anxious and iced it…bit of a melted mess but o m g does it look good! Can’t wait to try it…just note to self next time up the temp and wait even over night (if you get anxious like me) to ice it! Thanks for sharing this!
Jessica says
My son is dairy free, so I am wondering if there is a substitute for the yogurt that you would suggest? Ps. We don’t buy soy yogurt or the like π
Jessica@A Kitchen Addiction says
You could try using unsweetened applesauce. It may make it more dense, but I often use applesauce when baking. You may want to up the oil to 3 tablespoons to make up for the fat that comes from the low-fat yogurt. I hope this works for you!
Jessica says
Awesome! Thank you. I wasn’t sure if the yogurt was there for the moisture or the tang. If it is moisture, then applesauce works great!if tang,then a soured coconut milk is what I was thinking. Thanks again!
Jessica@A Kitchen Addiction says
It’s there for the moisture and as a substitute for oil.
Donald says
Found this recipe through stumbleupon.com. I’m not much of a baker, but this looked amazing. I tried it today and my instinct was right! My frosting didn’t come out nearly as white as yours. It was about the color of the bread. Any suggestions?
Thanks.
Jessica@A Kitchen Addiction says
It could be the lighting in the pictures. It could also be that your pumpkin was darker, perhaps? I hope it it turns out well for you!
Jessica says
Love love love the bread! I tend to read comments before I try a recipe just in case someone has ideas of what needs changed or whatever. Bread was easy to make no problems, Problems came with the icing. It’s a big runny mess. I even added an extra cup of confectioners sugar. I didn’t soften the butter, because I use brummel and brown which is a yogurt based butter, so it is pretty soft already, could that be the problem? Any ideas on what I need to change or add? Thanks!
Jessica@A Kitchen Addiction says
My guess is that it is the butter you used. It has a much softer consistency than real butter. The real butter maintains it’s “stiffness” when whipped and will firm up when the frosting is spread causing the frosting to thicken. Sorry it didn’t work out for you!
Jessica says
Thanks I’ll try it with real butter next time.
Ashley says
I’d love to make these. I don’t have a full sized loaf pan, though. I have the mini loaf pan from Williams=Sonoma. Any idea how long I’d bake those for?
Jessica@A Kitchen Addiction says
I’m not exactly sure how small those loaf pans are, but I would check them at 20-25 minutes and go from there.
Jillian says
Looks and smells delicious! Mine took at least double the cooking time to cook through, however I used a pyrex baking dish since I didn’t have a bread pan and I do live in Germany at high altitude… Can’t wait to ice it, and more importantly – eat it! Thank you for the recipe!
Jessica@A Kitchen Addiction says
Other people at high altitude have mentioned the same thing. I made this again last night and it took exactly 50 minutes. I don’t have any experience with high altitude baking so I wouldn’t know how exactly that affects things.
Thanks for letting me know that you made it! I hope you enjoy! π
Marilyn says
Where do you find pumpkin purΓ©e?
Ashley says
Thanks for the recipe! It was quite good. I was surprised by a few things. I had it in my head that since you changed a lot of ingredients to make it healthier, that the icing would’ve been a lot lighter (I don’t really care for icing…too sweet). I was surprised that it was a basic, super sweet icing you used. I might play around with this in the future. Also, we thought it was more like a cake than bread. But who cares? It was awesome π
(PS: Only change I made was I didn’t add the milk to the icing, since it was looking a little thin. Also, I live at high altitude and didn’t really have to change my baking time)
Jes says
This looks amazing! I’d like to turn it into a sheeet cake to take to a motherblessing (serves more people that way). I thought I’d triple the recipe, maybe quadruple. Any tips?
Jessica@A Kitchen Addiction says
I do not have a whole lot of experience with sheet cakes. I have always had tiny ovens and those don’t work well in tiny ovens! π So, I don’t feel comfortable giving you tips for that. Perhaps you could make muffins or mini muffins?
Jes says
Okay, thanks! I’m going to experiment! I haven’t got the patience to make mini muffins, but that’s a great idea. π I’ll let you know if it works out.
Jes says
Ok, here’s what I did: I got nervous about multiplying the recipe, so I made it exactly as is, and poured it into a 9×13. It baked for 25 minutes, and was amazing!!! Seriously, it was the best! I doubled the icing and caramel, and it was a perfect amount. I will make this again and again. Awesome! I think the caramel was my favorite part, and I’m definitely planning on putting it on other things as well, salty sweet is a great combo for me. But all the flavors together were just like you said! Bread was great, and the sweet icing balanced it wonderfully. Yay!
Jessica@A Kitchen Addiction says
Thanks so much for letting me know what you did and how it turned out! I was actually thinking last night that I needed to figure out a way to feed more people with it as I’ve made it a couple of times already and it disappears so quickly. I’m so glad it turned out for you! Have a great weekend!
Steve Hapner says
that is my favorite its so good
Heather says
I made this last night and left it out to cool. I did not realize you were supposed to refrigerate it. Will it still be ok? It has been out 18 hours.
Jessica@A Kitchen Addiction says
I suggested storing it in the refrigerator so that the frosting wouldn’t get too soft. It should be just fine. π Thanks Heather!
Margaret says
This looks so good. Can you use Greek yogurt or do you suggest just using regular yogurt?
Jessica@A Kitchen Addiction says
You can use either, the batter may just be a little thicker using Greek yogurt.
Natalie says
Could you add chocolate chips to the bread before baking? Would that taste good do ya think?
Lyndsey says
Loooooove this recipe! I’m at an altitude of 5200ft, so I thought I’d share what worked for me.
I baked the loaf at 350 for 50 minutes, and then 10 more minutes with foil over the top (I was using pyrex too). It’s worth noting that this bread has a very moist crumb, and a toothpick may not come out 100% clean. I figured that out when I tested right in the very corner, where I knew it was done (and even there I got some crumbs on my toothpick). I’m glad I took the loaf out when I did because it turned out just right.
I also decided to do a glaze instead of a frosting (since I make a mess otherwise). I basically used the same recipe as above but omitted the butter and used a little more milk. After letting the loaf cool in the pan for ten minutes, I put it on a cooling rack and poked it full of holes. Then I poured the glaze over (with the foil from earlier underneath the rack to catch drips). Then I just made the caramel as directed and drizzled it on top. It all set very quickly, and turned out great. Thank you so much for this recipe. I’m making it again as we speak!
Erica says
I am now making this pumpkin bread for the 3rd time this month! Our family can’t seem to get enough of it! Thank you so much for sharing your recipe!
Erica says
Erica here again! lol! So I lied! I am now making a fourth batch and this time I wanted to try mini muffins! They came out great! I put them in the oven for 18 minutes and they came out perfect! And it made 36 mini muffins! π My daughter insist me make mini’s for the kids for the party that I am hosting tonight!
Jessica@A Kitchen Addiction says
I was wondering how min muffins would work! Thanks for letting me know! Glad to hear that you are enjoying it so much, Erin!
Yum! says
Made a regular loaf and it sunk in the middle while cooling. Thought it was done but Definately needed more time and I am not in high altitude. The second time I made it into 4 mini loaves and it took 30 min to cook. Tastes delicious!! Although i still think I would like a classic cream cheese frosting better.
Carol says
Absolutely fantastic. I baked this at 350 and it was perfectly done in the time specified. So many compliments! This is a keeper. It had a nice moistness without being oily. I used white sugar in place of sugar substitute. It had the right amount is sweetness to compliment the pumpkin flavor. Making another one today!
Jessica@A Kitchen Addiction says
Thanks so much, Carol!
Catalina says
I absolutely love this recipe!! I doubled it so I could have a loaf for now and another for thanksgiving. I used stevia for suar substitute. The baking time and measurement ingredients were perfect. I will be keeping this recipe for years to come. Thank you for sharing it. I look forward seeing more of your healthier recipes.
jo says
do any of you guys know how to make a caramel drizzle out of caramel itself?
Rachel says
Was wondering if this recipe would work just using whole-wheat flour since I am trying to avoid over-processed grains.
Jessica@A Kitchen Addiction says
It would work, though the texture would be more dense. You may need a few tablespoons milk to add more moisture to the batter and thin it out. I would start with a tablespoon and go from there.
Larissa says
Wow! Just made this and hello autumn. This is sooooo scrumptious! Can’t wait to make more for family!
Jessica@A Kitchen Addiction says
So glad you like it! Thanks for letting me know! π
Jennifer says
My husband requested this for his boss on boss’ day. Thanks for sharing. This is the second year I’ve used this recipe and it’s great!!!!
Jessica@A Kitchen Addiction says
Oh, I’m so glad to hear it! Thanks for letting me know! π
Linda lee says
This bread is amazing! The only change I made to the recipe was adding vanilla lowfat yogurt instead of the plain. The bread was gone in less than 24 hours!
Barb says
I just made this for our snow day at home with the kids…it turned out perfectly and they loved it! Thanks so much for sharing!
Jessica@A Kitchen Addiction says
Yay! I’m so glad you liked it! Thanks for letting me know! π
alisha says
So I was desperate for your pumpkin bread tonight but didn’t want to run to the store late at night to get plain yogurt. I subbed in cherry greek yogurt instead of plain…..yep, still was good. π
Jessica@A Kitchen Addiction says
Glad it worked for you! π
Candice says
Just took mine out of the oven and it smells divine!! Anything pumpkin makes me ravenous lol… can’t wait to ice it! I’m excited to try this pumpkin buttercream! Think I’ll go stick my loaf in the freezer to speed up this process a bit hahaha. Thanks for the recipe! π
Jessica@A Kitchen Addiction says
The pumpkin buttercream is the best! π
Candice says
Oh btw I used buttermilk instead of the yogurt and spelt flour instead of the whole wheat because that’s what I had
Kim Banks says
Hi there, I was reading this recipe and would love to give it a try. Just have one question. In the picture it shows the caramel drizzle over the top, but hwen I read the recipe, it says to add the cooled caramel into the cream cheese. Would you mind clarifying how the frosting is made – thank you very much! π
Jessica@A Kitchen Addiction says
I’m not sure what you are referring to. There isn’t any cream cheese in this recipe. The cooled caramel gets drizzled over the buttercream frosting. I hope that helps!
ami@naivecookcooks says
This bread looks so good!! I love a good pumpkin bread!!
Maria says
Pumpkin bread is something I look forward to all year!! I love your icing and drizzle choices, what a fun spin on such a classic recipe!!
Medha says
This looks incredible! I love the salted caramel that sounds delicious with the pumpkin π