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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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cool Time 45 minutes
Total Time 2 hours
Course Breakfast, brunch
Cuisine American

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 9x5-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

*Note: I made this with the butterscotch chips and one with the caramel bits. Both are very good but I think I like it with caramel bits better.
Drizzle lightly with caramel sauce when served.(optional)
Keyword Baking, Bread, Breakfast, Pumpkin, Pumpkin Bread, Pumpkin Cake