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Pumpkin Butterscotch Bread

Pumpkin Butterscotch Bread - featured image
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A wonderfully moist and flavorful quick bread featuring the comforting tastes of pumpkin and warm spices, studded with sweet butterscotch chips and pecans.

Ingredients

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  • 2 cups flour
  • 3.4 ounces vanilla instant pudding mix
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ cup butter browned
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs lightly beaten
  • ½ cup chopped pecans
  • ½ cup butterscotch chips
  • ½ cup powdered sugar
  • 1-2 tablespoons maple syrup
  • ½-1 teaspoon milk optional, to thin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan and set it aside.
  3. Melt butter in a small skillet over medium heat.
  4. Cook the butter until it turns golden brown and smells fragrant, about 5-7 minutes.
  5. Remove the browned butter from heat and let it cool slightly.
  6. In a large bowl, whisk together the flour, dry vanilla pudding mix, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and ginger.
  7. In a separate bowl, combine the slightly cooled browned butter, brown sugar, pumpkin puree, and lightly beaten eggs.
  8. Whisk the wet ingredients until smooth.
  9. Gently fold the dry ingredients into the wet mixture until just combined.
  10. Avoid overmixing the batter.
  11. Fold in the chopped pecans and butterscotch chips.
  12. Pour the batter into the prepared loaf pan.
  13. Smooth the top of the batter.
  14. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  15. Let the bread cool in the pan for 10 minutes.
  16. Transfer the loaf to a wire rack to cool completely.
  17. While the bread cools, whisk together the powdered sugar and maple syrup for the glaze.
  18. Add ½-1 teaspoon of milk if needed to reach a drizzling consistency for the glaze.
  19. Once the loaf is completely cooled, drizzle the glaze evenly over the top.
  20. Slice and enjoy your Pumpkin Butterscotch Bread!

Notes

Always use 100% pure pumpkin puree, not pumpkin pie filling.
Ensure the browned butter has cooled slightly before adding to wet ingredients.
Do not overmix the batter; mix until just combined for a tender crumb.
Make sure the bread is completely cool before applying the glaze.

Find it online: https://thecozycuppa.com/pumpkin-butterscotch-bread/