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
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