1/2 tbsp water; 1.75 cup confectioner's sugar, sifted
2.5 tbsp butter, softened
Preheat oven to 350. Lightly spray a 9×5 loaf pan
with non-stick cooking spray. Whisk together
flours, cinnamon, nutmeg, allspice, cloves, salt,
baking soda, and baking powder. Set aside.
In a separate bowl, using a stand mixer or an
electric mixer, beat eggs, brown sugar, and sugar
at medium speed until creamy. Beat in vanilla
extract, yogurt, and oil until well-combined. Add
pumpkin and beat until combined. Slowly add in
flour mixture and beat until just combined. Scrape
down sides of bowl as necessary. Spread batter
into prepared load pan. Bake for 50-55 minutes or
until toothpick inserted in the center comes out
clean. Allow bread to cool in pan for 10 minutes
before removing to a wire rack to cool completely.
While bread is baking, combine brown sugar and
water. Bring to a boil over medium heat. Stir
constantly to prevent scorching. When mixture
comes to a rolling boil, turn off heat. Stir in ˝
tablespoon butter and salt until combined. Allow
to cool completely while bread is cooling.
In the bowl of a stand mixer, cream together
remaining butter and pumpkin. Add in cinnamon and
nutmeg and beat together. Add cooled caramel and
beat until well-combined. (If caramel has
hardened, give it a quick stick with a fork.)
Slowly add confectioner’s sugar and beat until
creamy. Spread frosting over cooled bread. If you
want more of the sweet and salty flavor, sprinkle
with coarse salt. Cut into pieces and serve.
Store leftovers in the refrigerator if your house
is warm to prevent frosting from melting.
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