Nate loves to bring my baking up to work. I think he secretly likes all the attention it gets him. People come out of the woodwork when they hear about baked goodies. He works in finance, and during tax season, it gets busy. This can be a good thing with lots of overtime, but it also wears them all down. These are the times when he likes to bring my treats often.
Usually when he asks for a treat for work he gives me a few days notice and has a specific request. Not this time. He was having to go into work on a Saturday, when the cafeteria was closed. So, he just wanted me to make “something” and sprung it on me at 10 o’clock Friday night. Woohoo for me! Believe it or not, I was cupcaked out. I had been making them for a few weeks straight and was ready for something else.
I originally wanted to make some kind of yummy banana bread with cream cheese or some little something extra. Then, I realized I was out of bananas, and I was not making a special trip to Walmart just for bananas. Sheesh, I was stuck again….until I realized I had several cans of pumpkin lurking in the pantry, and Nate LOVES anything pumpkin. It was decided. He was getting pumpkin bread.
While I was looking at recipes for banana bread, I saw several for salted caramel banana bread — which sounded absolutely delicious. So, I decided to make pumpkin bread with salted caramel sauce swirled in it.
Yields 1 loaf
- 1/2 cup butter, melted
- 1 cup of sugar
- 2 large eggs
- 1 tbsp vanilla
- 14 oz can of pumpkin
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk or sour milk
- Quick salted caramel
- 1/2 cup Hershey's caramel sauce
- 2 tbsp heavy cream
- 1/4 tsp sea salt
- Preheat oven to 350 and grease one large loaf pan or two small ones.
- In one bowl combine all dry ingredients.
- In a large mixing bowl, combine butter and sugar until well mixed.
- Beat the eggs and add to butter/sugar mixture.
- Add pumpkin and vanilla and mix until combined.
- Add dry ingredients 1 cup at a time, mixing well.
- Lastly, fold in the buttermilk.
- Pour into loaf pans.
- Combine caramel sauce, cream, and salt and stir until well mixed.
- Pour over loaf or for smaller loaves, pour half over each.
- Take a knife and swirl the salted caramel sauce into the batter.
- Bake for 50-60 minutes. Check with a toothpick to see if middle is done.
- Allow to cool before serving.
Feel free to substitute 5 oz of sour cream or yogurt for the buttermilk.
I had enough ingredients and 4 little loaf pans, so I made a double batch. My kids love pumpkin bread just as much as Nate does. It was delicious! I loved the swirls of salted caramel sauce. I think the kids did, too, because they inhaled it the next day.