Pumpkin Bread with Salted Caramel Drizzled Buttercream

For The Bread:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking power
2 eggs
3/4 cups brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons vegetable oil
1 1/4 cup pumpkin puree

For The Frosting:
1/4 cup butter, softened
2 tablespoons pumpkin puree
3/4 teaspoon pumpkin puree
1 teaspoon vanilla
1 1/2 cup confectioners sugar

For the Caramel Drizzle
3 tablespoons brown sugar
1 tablespoon cold water
1 tablespoon butter
1/2 teaspoon salt

Preheat oven to 325*. Grease and flour a 9x5 loaf pan.

In a medium-sized bowl whisk together flours, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt until well combined. Set aside.

In a separate bowl, using a wire whisk, whisk eggs, pumpkin and sugars for about one minute. Add in vanilla, sour cream, and oil. Whisk until well-combined. Add in the dry mix from your medium bowl. Make sure that you scrap the sides as necessary.

Spread the batter into prepared loaf pan. Bake 1 hour or until toothpick inserted into the center comes out clean. Remove bread from the oven and place on a rack to cool for ten minutes before removing from pan and continuing to cook on wire rack.

While bread is cooling, begin preparing the frosting. Cream together butter & pumpkin 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 over the top of the cooled bread.

For the drizzle: In a small saucepan, stir together brown sugar, water, butter and salt. Heat over medium-high heat until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add 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.

Store leftovers in the refrigerator.