Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon salt
  • 1 can (12 oz) Betty Crocker™ Whipped Frosting Butter Cream
  • 1/4 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 cup storebought caramel sauce
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1/2 cup light brown sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon baking soda
  • 1 1/4 cup canned pumpkin

Instruction

  • Heat oven to 350°F (325°F for a dark or nonstick pan). Lightly grease bottom and sides of a 9-by-5-inch loaf pan.
  • In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
  • In a separate bowl, beat eggs and sugars until well combined. Add milk, oil and vanilla; stir to combine. Stir in canned pumpkin.
  • Gradually add flour mixture to pumpkin mixture, stirring to combine. Pour batter into prepared loaf pan.
  • Bake 1 hour until a toothpick inserted in the center comes out clean. Let cool 10 minutes in loaf pan, then transfer loaf to a cooling rack to cool completely.
  • When loaf is completely cooled, stir together frosting, caramel sauce and sea salt. Spread over top of bread.