Since fall is right around the corner I have been having the craving to make and eat an autumn inspired dessert. Something comforting and slightly spicy to warm my insides. I found just the thing at A Kitchen Addiction and knew I needed to make this right away.
Ingredients for the loaf
- 1 cup of all purpose flour
- 3/4 cup of whole wheat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 2/3 cup brown sugar
- 1/4 cup of white sugar
- 1 teaspoon vanilla
- 1/2 cup of Greek yogurt plain or vanilla
- 2 tablespoons of olive oil
- 1-1/4 cup canned pumpkin
- 1-1/2 tablespoons brown sugar
- 1/2 tablespoon of water
- 2-1/2 tablespoons soft butter divided
- 1/8 teaspoon salt
- 2 tablespoons canned pumpkin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1-3/4 cups of icing sugar
- coarse salt for sprinkling (optional)
Start by preheating your oven to 350 degrees then grease a 9x5 loaf pan with butter or non-stick spray. Mix together flours, spices, salt, baking powder and baking soda until well combined. Set aside.
In another bowl using an electric mixer beat eggs, brown and white sugar until creamy on medium speed. Then beat in vanilla, yogurt, oil and canned pumpkin until completely combined.
Next, slowly add the dry ingredients into the wet and beat until just mixed and make sure to scrape down the sides a couple times. Don't over mix or your loaf will be tough. You will then want to pour the mixture into the prepared loaf pan and bake in the oven for approximately 50-55 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven and cool inside pan for 10 minutes before removing loaf to a wire rack to completely cool.
When you first take your loaf out of the oven you can then start making the frosting. Combine brown sugar and water in a small sauce pan over medium heat. Stir constantly until mixture comes to a rolling boil and then remove from the heat. Stir in 1/2 tablespoon of butter and salt and allow to cool.
While caramel is cooling beat together remaining butter and pumpkin in another bowl. Add cinnamon, nutmeg and cooled caramel and beat until well blended. Slowly add the icing sugar a little at a time beating together completely in-between additions. Stop adding once you reach a creamy and spreadable consistency.
Spread delicious frosting over the cooled bread. While you can absolutely enjoy this bread immediately I found it to be 10 times better after sitting in the fridge over night. It didn't last more than 24 hours in our home. Mmm.
Yummy close up!!!