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.
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.
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.
More Pumpkin Recipes
- How to Make an Instant Pot Pumpkin Cheesecake
- Pumpkin Cheesecake Cupcakes
- Dulce de Leche Pumpkin Cookie Cups
- Pumpkin Cheesecake Braid
- Dairy Free Pumpkin Pasties
- Minecraft Creeper Mini Pumpkin Pies
Pumpkin Bread with Salted Caramel Sauce
- 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.
This looks delicious! I’ve never had anything like this before. Pinned it!
Yum!! This sounds delicious!
You know my love of pumpkin…oh my this looks delicious! I will be featuring your yummy bread at the Foodies & Crafties Soiree tomorrow on A Peek Into My Paradise. =) And pinning to the party board.
Have a terrific evening!
I could eat pumpkin bread any time of the year. I love it at breakfast time! Or for an afternoon snack. Or for … well, anytime! Yours looks fabulous! And the addition of salted caramel sauce sounds simply divine! Thanks for sharing your recipe.
Great idea to add the salted caramel flavor to the pumpkin bread! Yum! I definitely want to try this!
Oh it was delicious! I loved the salt and sweet of it. Thanks, Kristin!