Pumpkin Bread with Salted Caramel

1 cup pumpkin 

14 tbsp. unsalted butter

1 1/4 c. white sugar

2 eggs

1 3/4 cup flour

3/4 tsp. baking powder

1/2 tsp. ground cloves

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp salt

1 cup brown sugar (OK to use dark, light, or granulated white)

1/2 cup heavy cream

1/4 tsp. nutmeg

1 tsp. salt

vanilla ice cream (optional)

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Pumpkin Bread: 

1. Cream butter and sugar in mixing bowl. 
2. Add eggs and beat until fluffy. 
3. Add pumpkin. 
4. Gradually beat in flour, salt, baking powder, and spices. 
5. Put in greased bread pan and bake at 350 degrees for 1 hour. Ovens may vary, so check in 55 minutes. Let cool, then serve.

Salted Caramel Sauce: 

1. Heat sugar over medium heat, stirring constantly. Once sugar melts and turns amber color, add butter. 
2. Stir until butter is melted and mixed in well, 2-3 minutes. 
3. Add cream slowly. Be careful of splatter. Boil for 1 minute then remove from heat. 
4. Add 1 tsp. salt. May add 1/4 tsp. nutmeg. Store leftovers in refrigerator for up to 2 weeks. Heat prior to use.

Slice warm pumpkin bread and place on dish. Top with warm salted caramel sauce and scoop of vanilla ice cream.

H/T: http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/