Pumpkin Butterscotch Bread
Pumpkin Butterscotch Bread is sensational. Fall is here and it’s time for fall and holiday baking! Yay! I love pumpkin in recipes – be it pumpkin pie, pumpkin cheesecake, pumpkin spice cake with cream cheese frosting, pumpkin cookies (my favorite is pumpkin whoopie pies – they are absolutely divine!)
I even have a recipe for pumpkin hummus now which is out of this world good. But I especially like pumpkin bread. This recipe is a take off on my favorite Melt-In-Your-Mouth Pumpkin Bread. This version includes the addition of butterscotch chips which add a wonderful touch to this delicious recipe. It also has a glorious butterscotch glaze which amps up the flavor even more!
The idea for this recipe comes from a black walnut distributor in Missouri called Hammons. Their website has several great recipes but I found the original pumpkin bread recipe in one of their brochures in the 90s when we received some black walnuts as a gift at Christmas time.
If you like pumpkin, and if you like coconut, and if you like butterscotch chips you will LOVE this recipe! The secret ingredient in this bread is the coconut cream pudding and pie filling mix added to the ingredients. It adds such flavor you will never want to make your pumpkin bread any other way! Try it sometime. This recipe makes one large 9×5″ loaf pan or 3 miniature loaf pans.
I have made several adjustments to the original recipe. The main one is an increase in flour so the bread doesn’t raise so quickly and overflow the pans or flatten out and cave in as a result of raising too quickly. This simple tweak made all the difference in the world for this recipe. It puffs up nicely and cooks beautifully.
When I posted this recipe originally in October 2012, I took the pictures at night and they were blurry and of poor quality. I recently remade this tasty bread for John to take out to his office, so I retook the pictures so you could get a better idea of what this bread is supposed to look like. All I can say is each bite is delectable. I hope you try the recipe.
Pumpkin Butterscotch Bread is beyond amazing!
Butterscotch chips give it a wonderful flavor.
Now that fall is here this is a great recipe for fall baking.
Here’s what I did.
I used these ingredients.
Place pumpkin in a large mixer bowl. Add eggs, oil, salt, baking soda, and cinnamon.
Mix with electric mixer.
The secret ingredient to this pumpkin bread recipe that causes it to taste so wonderful is the coconut cream pudding mix that’s included. Wow, does it add a marvelous taste to this delicious pumpkin bread. Add coconut cream pudding and pie filling mix, sugar, UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods).
Here is where I deviate from the original recipe. By adding extra flour to this recipe the batter does not raise too quickly, overflow out of the pan, or sink afterwards. Instead the heaviness of the extra flour weighs the batter down just enough so that it doesn’t raise too swiftly and is able to maintain it’s beautiful shape rather than caving in and being flat when finished.
Add diced walnuts. Black walnuts give this bread a wonderfully rich taste but they are hard to find unless you special order them. I used plain walnuts instead. Add 1 cup of butterscotch chips.
Stir ingredients with a wooden spoon to combine.
Grease and flour baking pans really well. Pour pumpkin mixture into one 9×5″ loaf pan, or three miniature loaf pans.
Bake at 350 for 1 hour and 10-15 minutes. In order to check for doneness insert a knife to the bottom of the bread pan. If the knife comes out clean, the bread is completely baked.
Melt remaining butterscotch chips with milk or cream over low heat.
Stir with a whisk until completely melted.
Drizzle butterscotch glaze over cooled bread.
Pumpkin Butterscotch Bread is a great recipe to serve during the holidays.
This bread is to die for!
Pumpkin Butterscotch Bread is so delicious. It’s very sweet so it’s also great for a dessert!
Here’s the recipe.
PUMPKIN BUTTERSCOTCH BREAD
- 3/4 cup cooking oil
- 1 cup pumpkin
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cups sugar
- 1/3 cup walnuts
- ½ tsp. cinnamon
- 1 3-oz. box coconut pie filling (instant or regular)
- 2 eggs
- ½ tsp. salt
- ½ tsp. baking soda
- 12-oz. butterscotch chips, divided use
- [b]BUTTERSCOTCH GLAZE:[/b]
- 1 cup butterscotch chips
- 2 tbsp. milk or cream
- Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda.
- Mix with electric beater until smooth.
- Stir in flour, sugar, coconut pudding and pie filling mix, 1 cup butterscotch chips and walnuts to pumpkin mixture.
- Pour mixture into a 9x5x3” greased loaf pan or 3 miniature loaf pans.
- (I spray them with Bakers Joy cooking spray.
- Bake at 350° about 1 hour and 15 minutes or until knife inserted in center comes out clean.
- Makes 1 9×5” loaf or 3 miniature loaves.
- Cool loaves completely.
- Drizzle with Butterscotch Glaze.
- Heat ingredients in a small saucepan over low heat until melted and smooth.
- Drizzle over cooled bread.
Pumpkin Butterscotch Bread is a great recipe to try out on your family for breakfast some weekend!
Pumpkin Butterscotch is mouthwatering and so delectable.
If you enjoy pumpkin and butterscotch flavors, you will love this bread!
Every bite of Pumpkin Butterscotch Bread will have you drooling!