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Creamy Salted Caramel Pumpkin Bread

creamy salted caramel pumpkin bread - featured image
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A moist, spiced pumpkin bread drizzled with homemade creamy salted caramel sauce, offering a perfect balance of sweet and salty flavors for fall.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (245g) pure pumpkin puree
  • ¼ cup (60ml) heavy cream
  • ½ cup (120ml) heavy cream, warmed (for caramel)
  • ¼ cup (55g) unsalted butter (for caramel)
  • 1 cup (200g) packed brown sugar (for caramel)
  • ½ cup (100g) granulated sugar (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  4. Beat in eggs one at a time, then add vanilla extract. Mix until combined.
  5. Add pumpkin puree and ¼ cup heavy cream. Mix until smooth.
  6. Gradually add dry ingredients to wet ingredients. Mix until just combined; do not overmix.
  7. Pour batter into prepared loaf pan.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  9. While bread bakes, make caramel: In a medium saucepan, combine brown sugar, granulated sugar, and butter. Cook over medium heat, stirring constantly, until sugar melts and turns amber (5-7 minutes).
  10. Slowly pour in warmed heavy cream while stirring (mixture will bubble). Add salt and stir until smooth. Remove from heat.
  11. Once bread is done, remove from oven. While still hot, drizzle caramel over the top and swirl slightly with a knife.
  12. Let bread cool in pan for 10 minutes, then lift out using parchment paper.
  13. Cool completely on a wire rack before slicing.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Ensure eggs and butter are at room temperature for better emulsification. Do not overmix the batter to avoid a dense loaf. Warm the cream before adding to hot sugar to prevent caramel from seizing. Let bread cool completely before slicing for clean cuts.

Nutrition

Keywords: pumpkin bread, salted caramel, fall recipe, easy baking, comfort food, autumn dessert, homemade caramel

Find it online: https://cheerycrisp.com/creamy-salted-caramel-pumpkin-bread-best-easy-fall-recipe/