Description
Butterscotch Pumpkin Bread is a cozy fall treat that combines moist pumpkin puree with sweet butterscotch chips and warm autumn spices. This easy-to-bake bread offers a perfect balance of flavors and textures, making it an ideal snack or gift for the season.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree, room temperature
Add-Ins
- 1 cup butterscotch chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper if desired for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In another bowl, beat the eggs, sugar, vegetable oil (or melted butter), vanilla extract, and pumpkin puree until smooth and well incorporated.
- Blend Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing; a few lumps are okay to keep the bread tender.
- Add Butterscotch Chips: Stir in the butterscotch chips gently to evenly distribute them throughout the batter without melting.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with minimal crumbs.
- Cool and Enjoy: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs and pumpkin puree for smoother blending.
- Do not overmix the batter to keep the bread tender and moist.
- Start checking for doneness at 50 minutes to prevent overbaking, as ovens vary.
- Using parchment paper makes removing the loaf easier and prevents sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Wrap tightly to freeze for up to 3 months; thaw overnight before serving.
- Reheat slices in the microwave for 15-20 seconds or toast for a fresh-baked experience.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg