Salted Caramel Pumpkin Bread

I can’t believe that Halloween is over and that Thanksgiving is coming up soon.  Have you been to the store lately?  All the Christmas stuff is already out.  I went into a store on November 1 to try to find some discounted Halloween costumes.  There were no costumes, just Christmas outfits.  Crazy.   I think its way to soon for peppermint and gingerbread so I’m still on full on pumpkin mode here.
Pumpkin is one of my favorite fall flavors and I think that it is always a must on Thanksgiving day.  I like to make some pumpkin bread to have on Thanksgiving morning so that it is already made and I don’t have to cook anything beside what I have to make for the meal.  I made a delicious Pumpkin Cinnamon Bread last year and for this year I decided to pair pumpkin bread with salted caramel.
This delicious Salted Caramel Pumpkin Bread has melted caramel and sea salt spread out all over the top.  This salty and sweet flavor goes great with the pumpkin bread and is a great topping for the bread.  Last year I said that the cinnamon topping was my favorite, but I like this one a lot too.  I think I will have to make both versions for Thanksgiving morning.
The bread is a little messy, but its not too bad as the caramel hardens a bit on the top.  It does not get too hard though that it is hard to eat.  The caramel and pumpkin flavors go great together and this would make a great breakfast or dessert for Thanksgiving or for anytime.  I hope you enjoy this delicious variation on pumpkin bread.




Salted Caramel Pumpkin Bread


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 cups flour
  • 1 cup pure pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup caramel ice cream topping
  • Topping
  • 1 cup caramel (I used caramel bits)
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon sea salt


  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar until they are creamy. Then beat in the eggs and vanilla.
  3. Combine the baking soda, flour, pumpkin pie spice, and cinnamon, and slowly beat in the flour mixture to the butter mixture.
  4. Then stir in the pumpkin puree and caramel sauce until combined.
  5. Pour the batter into a greased 9x5 pan.
  6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes in the pan and then remove and continue to cool on a wire cooling rack.
  7. To make the topping melt the caramel and heavy cream together in the microwave for 1 minute or until melted.  Then stir in 3/4 teaspoon of sea salt.  Pour the melted caramel mixture on top of the cooled bread.  Then add 1/4 teaspoon of sea salt on top of the caramel.

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