Pumpkin Bread with Butterscotch Chips
Pumpkin Bread with Butterscotch Chip’s is a fusion of autumn flavors and comforting sweetness. This moist pumpkin bread, with butterscotch chips, strikes a balance between the earthy, fall spices and the rich, creamy sweetness of the chips. Which by the way is very subtle and doesn’t interfere with the pumpkin spices you expect in Pumpkin Bread.
Now if you aren’t a fan of butterscotch, you could try other chips like Chocolate, Peanut butter, or Caramel Chips. But I tell you, This bread is so good by itself without the help of chips.
For a little added pleasure I drizzled some Carmel sauce over the top. I’m a big fan of decadence. I can’t help myself.
Oh, and one other character I should mention in this recipe is the Pumpkin Seeds. They added a slightly salty crunch to the soft cake-like texture of the bread. If you were to take them out, I think I would miss them.
So Pumpkin Bread with Butterscotch Chips. Whether enjoyed with a cup of steaming coffee, a dollop of whipped cream, or simply on its own, Pumpkin Bread with Butterscotch Chips is a delightful reminder of the joys of fall.
Pumpkin Bread with Butterscotch Chips
Ingredients
- 1 3/4 cups all-purpose flour (248.5g )
- 1 ¼ tsp kosher salt
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp ground nutmeg
- 1 15 Ounce can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup white sugar (99g)
- 3/4 cup packed light brown sugar (148.5g)
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup butterscotch chips or chocolate chips or caramel bits
- 1/4 cup pumpkin seeds
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Butter a 9×5-inch loaf pan.
- Whisk flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg together in a bowl.
- In another bowl, combine pumpkin, white sugar, brown sugar, vegetable oil, milk, and eggs. Whisk together until smooth.
- Add the flour mixture, and whisk in gently until the flour almost disappears. Stir in the butterscotch chips and pumpkin seeds until evenly distributed.
- Use a spatula to transfer batter into the prepared loaf pan. Tap the pan on the table a few times to bring air bubbles to the surface.
- Bake in the preheated oven until a toothpick or wooden skewer inserted near the center comes out clean, 60 to 70 minutes.
- Let cool in the pan about 45 minutes; remove to a wire rack to cool completely before slicing.
Video
Notes
Drizzle lightly with caramel sauce when served.(optional)
For more Pumpkin Recipes check out Pinterest.
For more Bread recipes from my website follow this link: https://darlenestable.com/category/bread/z
