Pumpkin Butterscotch Bread
This lovely melt-in-your-mouth pumpkin bread is filled with coconut pudding and pie filling mix, butterscotch chips and walnuts for a nutty, crunchy, delicious texture to die for!
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 chopped
- 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
- 12 oz. bag butterscotch chips divided use
BUTTERSCOTCH GLAZE:
- 1 cup butterscotch chips
- 2 tbsp. cream
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, 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 9x5” loaf or 3 miniature loaves.
- Cool loaves completely.
- Drizzle with Butterscotch Glaze.
BUTTERSCOTCH GLAZE:
- Heat ingredients in a small saucepan over low heat until melted and smooth.
- Drizzle over cooled bread.
Notes
© Can’t Stay Out of the Kitchen
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