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Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread

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Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread Recipe l www.a-kitchen-addiction.com

I know, it was 93 yesterday and today is supposed to be even hotter. I can’t help it. Last week it was in the 50’s when we woke up, and I just had to break out the pumpkin!

Of course, I had to make pumpkin bread first. It is one of my favorite fall breakfasts or desserts or snacks or any time of day foods!

Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread Recipe l www.a-kitchen-addiction.com

This pumpkin bread was a favorite of ours last year, so it only seemed fitting that it would kick off the pumpkin recipes this year!

I made some changes to the original recipe that I had last year, and I think we finally settled on a good balance of healthy and flavorful.

I made as many healthy substitutions as possible while still keeping the texture and rich flavor that I remembered.

Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread Recipe l www.a-kitchen-addiction.com

Greek yogurt is used as the main source of fat in this bread and only 2 1/2 tablespoons of butter are used in the frosting!

In order to maintain the richness of the buttercream frosting, I incorporated the salted caramel right into the frosting instead of drizzling it on top. That allowed me to cut back on some of the sugar and butter that last year’s version contained.

The bread is filled with cinnamon and other fall spices that give it flavor without added calories. Cut a thick slice and enjoy with a large glass of milk or mug of hot coffee. You’ll find that it’ll be your new favorite way to start your day!

Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread Recipe l www.a-kitchen-addiction.com

Salted Caramel Pumpkin Buttercream Frosted Pumpkin Bread

Yield: 12 slices

Ingredients

For the Bread

  • 1 C all-purpose flour
  • 3/4 C white whole wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 2/3 C brown sugar
  • 1/4 C sugar or granulated sugar substitute
  • 1 tsp vanilla extract
  • 1/2 C low-fat or non-fat plain Greek yogurt
  • 2 tbsp olive oil
  • 1 1/4 C pumpkin puree (not pumpkin pie filling)

For the Frosting

  • 1 1/2 tbsp brown sugar
  • 1/2 tbsp water
  • 2 1/2 tbsp butter, softened (not melted) and divided
  • 1/8 tsp salt
  • 2 tbsp pumpkin puree
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 3/4 C confectioner's sugar, sifted
  • coarse salt for sprinkling, optional

Instructions

  1. Preheat oven to 350. Lightly spray a 9x5 loaf pan with non-stick cooking spray.
  2. Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder. Set aside.
  3. In a separate bowl, using a stand mixer or an electric hand 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.
  4. Slowly add in flour mixture and beat until just combined. Scrape down sides of bowl as necessary.
  5. Spread batter into prepared load pan. Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
  6. Allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.
  7. 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 1/2 tablespoon butter and salt until combined. Allow to cool completely while bread is cooling.
  8. 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 whisk with a fork.)
  9. Slowly add confectioner's sugar and beat until creamy.
  10. Spread frosting over cooled bread. If you want more of the sweet and salty flavor, sprinkle with coarse salt.
  11. Cut into pieces and serve.
  12. Store leftovers in the refrigerator if your house is warm to prevent frosting from melting.

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Comments

  8. yes!! I’m so excited you busted out the pumpkin already. I had my first pumpkin beer last night, totally on the same page right now. This looks amazing (as usual 😉 )

    Reply

  16. I like the way you think. It was in the 90’s here too and I made and photographed my first pumpkin recipe today. I heart all things fall…especially pumpkin! This bread sounds absolutely amazing. Love the salted caramel frosting! Yum!

    Reply

  23. This was the first pumpkin recipe I’ve pinned thus far since last winter!! I WAS dreading the return of fall (and winter) but after seeing this…it somehow seems like it will all be okay.

    Reply

  26. Pumpkin bread is a favorite around here too! But I’ve never topped my bread with frosting! I love your salted caramel! The problem would be it may not make it on the bread!

    Reply

  29. YES. Pumpkin! So excited we started fall baking, cause I’ve totally started burning my fall-scented bath and body works candles and I’ve been waiting for it to be okay to start putting pumpkin, cinnamon, nutmeg and apples into everything I make. But this cake…OMG. Going on the must-bake-ASAP list. Pinned!

    Reply

  38. I can’t WAIT to make this! One quick question though, I really don’t care for sugar substitutes, so if I were to make this with white sugar, how much should I use?

    Reply

  39. Oh, I am all over this! I’ve gained a reputation for my pumpkin obsession in recent years, and friends are already sending me links to my favorite beverages and pumpkin-inspired decor. 🙂 The best way to enjoy pumpkin is, of course, to eat it! Can’t wait to try this!

    Reply

  43. Oh, pumpkin buttercream on pumpkin bread?! This looks absolutely stunning & I’ve pinned it to my bread board 🙂 I followed you here from the party at 6 Sister’s Stuff & would like to invite you to come link up with me on Tuesdays at Tasty Tuesdays, where every post gets pinned! Hope to see you on Tuesday!

    Reply

  51. Oh please, anything that may bring fall quicker! Florida summers are painful! This has been put on my list for today’s bake. Can’t wait! Thank you!

    Reply

  52. I love this recipe. I made 2 for the first time, both came out delicious. Now my boyfriend is requesting it for Thanksgiving. Not one bread but two, he said “my family will devour the bread, so 2 please!” Thank you for sharing your recipe!

    Reply

  53. Is there anyway I can just use regular flour for the whole bread? Will it make a difference if I use the wheat flour or not? Just hoping to not make an extra trip to the store…

    Thanks-

    Reply

  56. I am trying to make the frosting and I don’t see how you can bring 1 1/2 T brown sugar and a 1/2 teaspoon of water to a rolling boil. Is that a typo? I mixed it together and it’s dry.

    Reply

    • Sorry for the delayed response, your comment somehow ended up in my spam folder! The directions are actually 1/2 tablespoon which will give you another teaspoon and just enough moisture for the brown sugar to dissolve when stirred into the water and eventually boil. Hope that helps! 🙂 Sorry that it wasn’t clear.

      Reply

  57. I have cooked my bread for 55 minutes and the outside has browned up nicely but the inside is still runny. Should I cook it longer at the same temperature or turn it down? Thanks.

    Reply

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