Since the first day of fall is less than a month away (when I figured out what day it was on Wednesday, I figured I may as well figure out the first day of fall!), I thought I should celebrate with a pumpkin recipe! I've already been drinking pumpkin spice coffee already, so why not make some sort of pumpkiny (yes, that is an adjective!) treat to go with it?
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. 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!
Okay, 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
Yield: 12 slices
Ingredients
- For the Bread
- 1 C all-purpose flour
- 3/4 C white whole wheat flour
- 1 1/2 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
- 3/4 C brown sugar
- 1/4 C granulated sugar substitute
- 1 tsp vanilla extract
- 1/2 C low-fat plain yogurt
- 2 tbsp canola oil
- 1 1/4 C pumpkin puree
- For the Frosting
- 1/4 C butter, softened
- 2 tbsp pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 1/2 C confectioner's sugar, sifted
- 2 tsp milk
- For the Caramel Drizzle
- 3 tbsp brown sugar
- 1 tbsp water
- 1 tbsp butter
- 1/4 tsp salt
Directions
- Preheat oven 325. Grease and flour a 9x5 loaf pan.
- Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.
- In a separate bowl, using an electric or stand 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 and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.
- In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel 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 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
- Slice bread and serve! Store leftovers in the refrigerator.
This recipe is adapted from: Creative Nancy
This recipe is linked with Crazy Sweet Tuesday, Heavenly Treats, Martha Mondays, Mop It Up Mondays, Riverton Housewives Round Up, Strut Your Stuff Saturday, Sweet Treats and Swanky Stuff, Thursday Treasures, Totally Tasty Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Weekend Potluck, and What's in the Gunny Sack.