I know I say all the time that each recipe is hands down one of our all-time favorites. Well, this Pumpkin Butterscotch Bread recipe is no exception.
The Loon says this is one of the most delicious things he’s ever tried that’s come out of the H2FaL kitchen. And I have to agree. The pumpkin matched with the butterscotch is nothing short of glorious.
The bread is moist and so incredibly full of flavor. This recipe makes two loaves.
A couple weeks ago, I brought one loaf to a neighbor who is a sweet elderly woman who lives alone. I bring her food all the time, since there is an abundance in our kitchen. She has called me every day since I brought over the bread and can not stop raving about how delicious it is. And she is very finicky when it comes to food. It’s that good.
Folks…serve this bread for loved ones, and you will not believe the response. Make it with love and feel the love in return! Enjoy! 150% Loon Approved!
Pumpkin Butterscotch Bread
Ingredients
- 2/3 cup shortening or you can use 1 cup vegetable oil
- 2 2/3 cup sugar
- 4 large eggs
- 2 cups pumpkin puree (not pumpkin pie filling) can use one 15 oz. can
- 1 tsp vanilla extract
- 2/3 cup water
- 3 1/3 cups unbleached all-purpose flour
- ½ tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp nutmeg
- 1 ½ cup butterscotch morsels
Instructions
-
Pre-heat oven to 350 F
-
In your mixer, in a large bowl, cream together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
-
Beat in the eggs, pumpkin, water and vanilla.
-
Add the flour, baking powder, baking soda, salt, nutmeg, stirring to blend.
-
Mix in the butterscotch morsels.
-
Spoon the batter into two well greased 9" x 5" loaf pans.
-
Bake the bread for 1 hour, or until a toothpick inserted in the middle come out clean.
-
Remove the bread from the oven and cool it on a rack.
-
When it’s completely cool, wrap the loaves well in plastic wrap and store it overnight before serving.
-
If desired, just before serving, drizzle with icing made of 1 cup confectioner’s sugar, 2 T melted butter, and 1 T milk.
Thank you Gentlemen,
I think I just died and went to the great pumpkin patch, this recipe is fabulous and so easy to make!!
Hi Jeannie!
The great pumpkin patch isn’t a bad place to call Heaven! But we’re really happy that you’re around to make this yummy bread! Thanks for the note and so glad you liked the recipe! Stay in touch! xoxo Kris & Wesley
Vanilla should be in step 2.. also what oven temp
thanks, Melanie! Recipe has since been updated. Oven temp is 350 F. And yes, vanilla would go in with other liquids.
made it today.. very good
You just made our day. I just made another batch myself. It’s a bit addictive. Thank you so much for letting us know!