baking · cooking · Dessert

Pumpkin Bread with Salted Caramel Frosting

A little Dulce de Leche can make any buttercream or white frosting taste amazing. Like way too amazing! The pumpkin bread is vegan-friendly, the frosting is not.

BBread2

Pumpkin Bread

Ingredients:

  • 1¾ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1½ tsp pumpkin pie spice blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1 Tbsp Ener-G Egg Replacer
  • ¼ cup warm water
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup unsweetened coconut milk beverage
  • 2 Tbsp sunflower or similar oil
  • 1 tsp pure vanilla extract
  • 15-ounce can pumpkin puree

Frosting:

  • ¼ cup Dulce de Leche or caramel sauce
  • Course sea salt, to taste
  • 1 batch homemade frosting (enough for 12 cupcakes) or 1 tub commercial frosting, in buttercream or white

Directions:

Preheat oven to 350°, lightly oil a 9×5 non-stick bread pan.

In a medium mixing bowl, whisk together flour, cinnamon, pie spice, baking powder, baking soda and salt.

In a large bowl, whisk Ener-g into warm water, let sit for 5 minutes. Whisk in brown and granulated sugars. Whisk in milk, oil, vanilla, and pumpkin.

Add flour mixture, whisk until smooth. Scrape into prepared loaf pan.

Bake for 1 hour, and a toothpick inserted in the middle comes out clean. Let cool 10 minutes, gently turn out onto a cooling rack. Let cool fully before frosting.

Frosting:

Stir in caramel sauce in frosting. Add salt by tiny pinches, stirring in, and tasting before adding more.

Note:

If wanting to use eggs, use two large eggs for the Ener-G and warm water.

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