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Butterscotch Pumpkin Bread

Butterscotch Pumpkin Bread
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Butterscotch Pumpkin Bread is a moist, tender fall favorite that blends the natural sweetness of pumpkin with rich, gooey pockets of butterscotch, enhanced by warm spices like cinnamon, nutmeg, and ginger. Perfect for breakfast, snacks, or dessert, this easy-to-make bread uses simple pantry staples and fills your home with comforting autumn aromas.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1 cup pumpkin puree
  • 1/2 cup melted butter or oil (such as vegetable oil or melted coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Add-ins

  • 1 cup butterscotch chips (tossed lightly in flour to prevent sinking)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and brown sugar until creamy. Add the pumpkin puree, melted butter or oil, and vanilla extract, mixing until smooth and well blended.
  4. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, mixing just until combined. It’s okay if some flour streaks remain to avoid overmixing and a dense texture.
  5. Add Butterscotch Chips: Fold the butterscotch chips into the batter carefully, distributing them evenly without crushing.
  6. Bake and Cool: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use room temperature eggs and butter to ensure smooth mixing.
  • Do not overmix the batter to keep the bread light and tender.
  • Use an oven thermometer for accurate baking temperature.
  • Use fresh spices for the best warm fall flavors.
  • Check for doneness starting at 50 minutes to prevent overbaking.
  • To keep butterscotch chips from sinking, toss them in a small amount of flour before folding in.
  • Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
  • Freeze wrapped bread for up to 3 months; thaw overnight in the refrigerator before use.
  • Reheat slices in the microwave for 15-20 seconds or toast lightly to refresh softness and melt chips.

Nutrition

Keywords: Butterscotch Pumpkin Bread, Pumpkin Bread, Fall Bread, Butterscotch Chips, Autumn Baking, Moist Pumpkin Bread, Easy Pumpkin Bread

Find it online: https://mealsbylina.com/butterscotch-pumpkin-bread/