Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream

1. Preheat oven 325 F. Grease and flour a 9×5 loaf pan.
2. In a medium-sized bowl whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda and baking powder until well-combined. Set aside.
3. In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined. Add flour mixture and pumpkin into the creamed mixture, a little bit of each at a time and beat until just combined. Make sure that you scrape down the sides of the bowl as necessary.
4. Spread batter into prepared loaf pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Remove bread from the oven. Allow bread to cool in pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
5. While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree in a large bowl. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner’s sugar and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.
6. For the drizzle: In a small saucepan, stir together brown sugar and water. Heat over medium-high heat until sugar is dissolved. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.
7. Slice bread and serve! Store leftovers in the refrigerator.

Bread is adapted from Creative Nancy.