Ingredients
- 1 teaspoon coarse sea salt
- 1/2 teaspoon salt
- 1 container Betty Crocker™ Whipped butter cream frosting
- 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
Instructions
1 _ 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.2 _ In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
3 _ In a separate bowl, beat eggs and sugars until well combined. Add milk, oil and vanilla; stir to combine. Stir in canned pumpkin.
4 _ Gradually add flour mixture to pumpkin mixture, stirring to combine. Pour batter into prepared loaf pan.
5 _ 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.
6 _ When loaf is completely cooled, stir together frosting, caramel sauce and sea salt. Spread over top of bread.
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