Chocolate Butterscotch Cinnamon Pumpkin Bread
Chocolate Butterscotch Cinnamon Pumpkin Bread is heavenly. Do you want to taste an amazing pumpkin bread? This one has chocolate chips, white chocolate chips, butterscotch chips, and cinnamon chips along with walnuts and coconut pudding and pie filling mix.
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It’s an amazing array of flavors that will tantalize your taste buds. Plus, the bread is drizzled with chocolate, white chocolate, butterscotch and cinnamon glaze for an even more heavenly experience! If you’re tired of making the same old recipes every year and want to rejuvenate your holiday baking, why not try this fabulous recipe?
My inspiration for the pumpkin bread is Hammons Pantry, black walnut distributors out of Missouri. I have used their basic pumpkin recipe and added several ingredients and made a few changes. I think you will find the changes incredibly tasty. I know that everyone who tried it today at church thought it was amazing.
You may want to check out the Hammons Black Walnut website as they have lots of great looking recipes. If you like baking they have a lot of recipes to choose from. I first tried the basic recipe in the early 90s when we received a black walnut package as a Christmas gift. The nuts had a small brochure included that had several recipes. I’ve tried most of them and they were all excellent.
The secret ingredient in this delicious pumpkin bread is not all the chips even though they add marvelous taste and texture. It’s instant coconut cream pudding and pie filling mix. It makes this bread taste so fantastic. This fabulous bread is loaded with chips so it has lots of wonderful flavor in every bite. Why don’t you put it on your list to make this week?
When I first made this tasty bread in October 2012, I took pictures with an iPhone 3 (UGH), and it was late at night (DOUBLE UGH!). The pictures were grainy, dark, and it was really hard to see what this bread really looked like.
I recently remade this recipe (September 2014) and took a few new pictures so you can have a better appreciation for the deliciousness of this recipe. I sent this bread along with all my other Pumpkin Bread recipes out to John’s office and he divvied up plates to several different departments.
They loved this one along with all the others. If you enjoy pumpkin, and lots of different flavors working together (because of four different chips), then you will enjoy this bread like everyone else did. Why don’t you give it a try with your fall baking this year?
Chocolate Butterscotch Cinnamon Pumpkin Bread is filled with chocolate, white chocolate, butterscotch and cinnamon chips. It’s breathtaking!
Chocolate Butterscotch Cinnamon Pumpkin Bread is a great breakfast or brunch recipe.
Cinnamon, coconut pudding and walnuts add flavor and texture to Chocolate Butterscotch Cinnamon Pumpkin Bread–not to mention being drizzled with four different glazes.
Here’s what I did.
I used all these ingredients plus white chocolate chips.
Place pumpkin in a large mixer bowl. Add Eggs, oil, salt, baking soda and cinnamon.
Mix batter with an electric mixer until smooth.
The secret ingredient for this recipe is not the chocolate chips, it’s not the butterscotch chips, and it’s not the cinnamon chips. It’s instant coconut cream pudding and pie filling mix. It makes this pumpkin bread superior!
Add coconut cream pudding mix, sugar, UNBLEACHED all-purpose flour (bleached flour toughens baked goods), and walnuts. If you can find black walnuts they have such a rich, wonderful flavor. You will probably have to purchase black walnuts online. I used regular walnuts for this recipe.
Add chocolate chips, white chocolate chips, butterscotch chips, and cinnamon chips.
Stir all ingredients together with a wooden spoon.
Spray 1 9×5″ baking pan or 3 miniature loaf pans with cooking spray. I use Bakers Joy because it has flour in it which you need for cakes and breads to come out of the pans easily.
Bake at 350 for about 1 hour and 15 minutes until a knife inserted to the bottom of the bread pan comes out clean. Cool bread completely.
Melt butterscotch chips with cream or milk.
Whisk until smooth.
Melt chocolate chips with cream or milk.
Whisk until smooth.
Melt cinnamon chips with cream or milk.
Whisk until smooth.
Melt white chocolate chips with cream or milk.
Whisk until smooth.
Drizzle a little bit of each glaze over each loaf.
Allow glaze to set about 30 minutes before cutting bread. Slice down and serve.
We love Chocolate Butterscotch Cinnamon Pumpkin Bread and believe you will too.
Surprise your co-workers by bringing in a loaf of this delicious pumpkin bread some day.
This outrageous bread will wow and friends, coworkers or neighbors you share this with.
Here’s the recipe.
CHOCOLATE BUTTERSCOTCH CINNAMON PUMPKIN BREAD
(Recipe inspired from Hammons Pantry, a black walnut provider)
Chocolate Butterscotch Cinnamon Pumpkin Bread
This lovely breakfast bread is filled with pumpkin, walnuts, coconut pudding mix, chocolate chips, white chocolate chips, cinnamon chips and butterscotch chips. It's glazed with chocolate, white chocolate, butterscotch and cinnamon icing. Excellent for fall baking or holiday breakfasts!
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Equipment
- 3 miniature bread loaf pans or one 9x5" bread loaf pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- 1 bamboo skewer or knife to check bread for doneness
- 4 small sauce pans or wash after each use
- 1 whisk
Ingredients
PUMPKIN BREAD:
- 3/4 cup canola oil or use avocado oil or coconut oil
- 1 cup pumpkin
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cups granulated sugar
- 1/3 cup walnuts chopped (measure after chopping)
- 1/2 tsp. cinnamon
- 3 oz. box coconut pudding mix instant or regular
- 2 large eggs
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup cinnamon chips
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
WHITE CHOCOLATE GLAZE:
- 1/2 cup white chocolate chips
- 1 tbsp. cream or milk
CHOCOLATE GLAZE:
- 1/2 cup chocolate chips
- 2 tbsp. cream or milk
BUTTERSCOTCH GLAZE:
- 1/2 cup butterscotch chips
- 1 tbsp. cream or milk
CINNAMON GLAZE:
- 1/2 cup cinnamon chips
- 1 tbsp. cream or milk
Instructions
PUMPKIN BREAD:
- Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda in a large mixing bowl.
- Mix with electric beater until smooth.
- Stir in flour, granulated sugar, coconut pudding and pie filling mix, ½ cup cinnamon chips, 1/2 cup butterscotch chips, 1/2 cup chocolate chips and 1/2 cup white chocolate 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 or bamboo skewer inserted in center comes out clean.
- Makes 1 9x5” loaf or 3 miniature loaves.
- Cool bread completely.
- Drizzle with each of the glazes.
WHITE CHOCOLATE GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
CHOCOLATE GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
BUTTERSCOTCH GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
CINNAMON GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 385kcalCarbohydrates: 50gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 25mgSodium: 162mgPotassium: 137mgFiber: 1gSugar: 37gVitamin A: 2000IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
[b]Chocolate Butterscotch Cinnamon Pumpkin Bread[/b]
Recipe Type: Breads, Rolls and Muffins
Cuisine: American
Author:
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
Serves: 20
This lovely breakfast bread is filled with pumpkin, walnuts, coconut pudding mix, chocolate chips, white chocolate chips, cinnamon chips and butterscotch chips.
Ingredients
- 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
- ½ cinnamon chips
- ½ cup chocolate chips
- ½ cup butterscotch chips
- ½ cup white chocolate chips[br]
- [b]WHITE CHOCOLATE GLAZE:[/b][br]
- ½ cup white chocolate chips
- 1 tbsp. cream or milk[br]
- [b]CHOCOLATE GLAZE:[/b][br]
- ½ cup chocolate chips
- 2 tbsp. cream or milk[br]
- [b]BUTTERSCOTCH GLAZE:[/b][br]
- 1/2 cup butterscotch chips
- 1 tbsp. cream or milk[br]
- [b]CINNAMON GLAZE:[/b][br]
- ½ cup cinnamon chips
- 1 tbsp. cream or milk
Instructions
- 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, ½ cup cinnamon, butterscotch, chocolate and white chocolate 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 bread completely.
- Drizzle with each of the glazes. [br]
[b]WHITE CHOCOLATE GLAZE:[/b][br]
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.[br]
[b]CHOCOLATE GLAZE:[/b][br]
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.[br]
[b]BUTTERSCOTCH GLAZE:[/b][br]
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.[br]
[b]CINNAMON GLAZE:[/b][br]
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.
Doesn’t Chocolate Butterscotch Cinnamon Pumpkin Bread look terrific?
This is a great bread for weekend breakfasts. You can also serve it as a dessert bread especially during the holidays. Everybody always raves over Chocolate Butterscotch Cinnamon Pumpkin Bread whenever I bring it!
You may also enjoy these delicious recipes!
Melt-in-Your-Mouth Pumpkin Bread
Chocolate Butterscotch Cinnamon Pumpkin Bread
This lovely breakfast bread is filled with pumpkin, walnuts, coconut pudding mix, chocolate chips, white chocolate chips, cinnamon chips and butterscotch chips. It's glazed with chocolate, white chocolate, butterscotch and cinnamon icing. Excellent for fall baking or holiday breakfasts!
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Equipment
- 3 miniature bread loaf pans or one 9×5" bread loaf pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- 1 bamboo skewer or knife to check bread for doneness
- 4 small sauce pans or wash after each use
- 1 whisk
Ingredients
PUMPKIN BREAD:
- 3/4 cup canola oil or use avocado oil or coconut oil
- 1 cup pumpkin
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cups granulated sugar
- 1/3 cup walnuts chopped (measure after chopping)
- 1/2 tsp. cinnamon
- 3 oz. box coconut pudding mix instant or regular
- 2 large eggs
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup cinnamon chips
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
WHITE CHOCOLATE GLAZE:
- 1/2 cup white chocolate chips
- 1 tbsp. cream or milk
CHOCOLATE GLAZE:
- 1/2 cup chocolate chips
- 2 tbsp. cream or milk
BUTTERSCOTCH GLAZE:
- 1/2 cup butterscotch chips
- 1 tbsp. cream or milk
CINNAMON GLAZE:
- 1/2 cup cinnamon chips
- 1 tbsp. cream or milk
Instructions
PUMPKIN BREAD:
- Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda in a large mixing bowl.
- Mix with electric beater until smooth.
- Stir in flour, granulated sugar, coconut pudding and pie filling mix, ½ cup cinnamon chips, 1/2 cup butterscotch chips, 1/2 cup chocolate chips and 1/2 cup white chocolate 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 or bamboo skewer inserted in center comes out clean.
- Makes 1 9×5” loaf or 3 miniature loaves.
- Cool bread completely.
- Drizzle with each of the glazes.
WHITE CHOCOLATE GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
CHOCOLATE GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
BUTTERSCOTCH GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
CINNAMON GLAZE:
- Melt over low heat in small saucepan and whisk until smooth.
- Drizzle over cooled loaves.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 385kcalCarbohydrates: 50gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 25mgSodium: 162mgPotassium: 137mgFiber: 1gSugar: 37gVitamin A: 2000IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!
Chocolate Butterscotch Cinnamon Pumpkin Bread
This lovely breakfast bread is filled with pumpkin, walnuts, coconut pudding mix, chocolate chips, white chocolate chips, cinnamon chips and butterscotch chips.
Ingredients
PUMPKIN 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
- 1/2 tsp. cinnamon
- 1 small box coconut pie filling instant or regular
- 2 large eggs
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup cinnamon chips
- 1/2 cup chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
WHITE CHOCOLATE GLAZE:
- 1/2 cup white chocolate chips
- 1 tbsp. cream or milk
CHOCOLATE GLAZE:
- 1/2 cup chocolate chips
- 2 tbsp. cream or milk
BUTTERSCOTCH GLAZE:
- 1/2 cup butterscotch chips
- 1 tbsp. cream or milk
CINNAMON GLAZE:
- 1/2 cup cinnamon chips
- 1 tbsp. cream or milk
Instructions
PUMPKIN BREAD:
- 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, ½ cup cinnamon, butterscotch, chocolate and white chocolate 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 9x5” loaf or 3 miniature loaves.
- Cool bread completely.
- Drizzle with each of the glazes.
WHITE CHOCOLATE GLAZE:
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.
CHOCOLATE GLAZE:
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.
BUTTERSCOTCH GLAZE:
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.
CINNAMON GLAZE:
- Melt over low heat in small saucepan until smooth.
- Drizzle over cooled loaves.
Notes
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!
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