Salted Caramel Café Pumpkin Quick Bread
Ingredients
Scale
- 1 box Pillsbury Pumpkin Quick Bread & Muffin Mix
- Ingredients listed on the box (usually eggs, water, oil)
- ½ cup caramel bits or 12 wrapped caramels, chopped
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper.
- Prepare the bread mix according to the package directions. Stir in vanilla extract and pumpkin pie spice.
- In a microwave-safe bowl, melt caramel bits with heavy cream in 15-second bursts until smooth, stirring often.
- Pour half of the pumpkin batter into the pan. Drizzle half the caramel mixture over the top and gently swirl with a knife.
- Add the remaining batter and repeat with the rest of the caramel.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
- Cool in pan for 10 minutes, then transfer to a rack. Sprinkle with flaky salt while warm.