This bread was the perfect pairing and will be making many more appearances at our house! The bread isn’t overly sweet, spicy, or oily. Can you tell which three things bother me about other pumpkin breads?! I used mostly yogurt to get rid of the oiliness and just a little oil to save some of the richness. I also cut out a lot of sugar completely because I like to taste the actual pumpkin in the bread. The frosting is sweet (and contains pumpkin!), but the salted caramel does a great job of balancing out the sweetness of the frosting, tying it to the bread perfectly!
To read more and view this delicious recipe from A Kitchen Addiction click on link: www.a-kitchen-addiction.com