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Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream

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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!

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream Recipe from A Kitchen Addiction*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!

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Bread Recipe from A Kitchen Addiction

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!

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream Recipe from A Kitchen Addiction

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
 
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Serves: 12
Ingredients
For the Bread
  • 1 C all-purpose flour
  • ¾ C white whole wheat flour
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ⅛ tsp cloves
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • ⅔ C brown sugar
  • ¼ C sugar
  • 1 tsp vanilla extract
  • ½ C low-fat plain yogurt
  • 2 tbsp canola oil
  • 1½ C pumpkin puree
For the Frosting
  • ¼ C butter, softened (not melted)
  • 2 tbsp pumpkin puree
  • ½ tsp cinnamon
  • ½ tsp vanilla
  • 1½ C confectioner’s sugar, sifted
  • 2 tsp milk, as needed to reach desired consistency
For the Salted Caramel Drizzle
  • 3 tbsp brown sugar
  • 1 tbsp water
  • 1 tbsp butter
  • ¼ tsp salt
  • 1 tsp half & half
Instructions
  1. Preheat oven 350. Spray with non-stick cooking spray and flour a 9×5 loaf pan.
  2. Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.
  3. In a stand mixer, or with an electric 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice bread and serve! Store leftovers in the refrigerator if house is warm to prevent frosting from melting.

 
 Salted Caramel Drizzled Pumpkin Buttercream Frosted Pumpkin Bread Recipe from A Kitchen Addiction

Comments

  13. 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.

    Reply

  14. 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. =)

    Reply

  17. 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.

    Reply

  22. 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!

    Reply

  24. 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”!

    Reply

  25. 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”!

    Reply

  30. 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

    Reply

  31. 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 🙂

    Reply

  37. 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

    Reply

  40. Any ideas on how to make the frosting a little less caloric??? Maybe I could just reduce the amount of frosting….looks delicious!

    Reply

    • 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.

      Reply

  42. 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

    Reply

  50. Baked two loaves of this yesterday…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 🙂 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 didn’t seem to affect the taste…whoops! Thank you for sharing! My coworkers raved about it this morning…will definitely be making this a few more times this autumn!

    Reply

    • Also, I ended up baking mine a bit longer than 45 minutes…Maybe an extra 7-10 minutes…maybe a bit more. I just kept checking until the toothpick came out clean and it wasn’t overcooked…it was incredibly moist and delicious!

      Reply

  51. 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..

    Reply

    • 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.

      Reply

      • 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!

        Reply

  66. 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?

    Reply

  67. 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!

    Reply

  68. 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!

    Reply

  69. 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!

    Reply

  70. 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 🙁

    Reply

  71. 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.

    Reply

  72. 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!

    Reply

  73. 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?

    Reply

  74. 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!

    Reply

    • 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! 🙂

      Reply

  76. 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 🙂

    (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)

    Reply

  77. 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?

    Reply

    • 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! 🙂 So, I don’t feel comfortable giving you tips for that. Perhaps you could make muffins or mini muffins?

      Reply

      • Okay, thanks! I’m going to experiment! I haven’t got the patience to make mini muffins, but that’s a great idea. 🙂 I’ll let you know if it works out.

        Reply

        • 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!

          Reply

          • 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!

  79. 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.

    Reply

  82. 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!

    Reply

  83. 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!

    Reply

  84. 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! 🙂 My daughter insist me make mini’s for the kids for the party that I am hosting tonight!

    Reply

  85. 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.

    Reply

  86. 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!

    Reply

  87. 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.

    Reply

  89. Was wondering if this recipe would work just using whole-wheat flour since I am trying to avoid over-processed grains.

    Reply

  92. 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!

    Reply

  93. 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!

    Reply

  94. 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. 🙂

    Reply

  95. 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! 🙂

    Reply

  96. Oh btw I used buttermilk instead of the yogurt and spelt flour instead of the whole wheat because that’s what I had

    Reply

  97. 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! 🙂

    Reply

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