Pumpkin Butterscotch Bread

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.

Pumpkin Butterscotch Bread recipe

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.

Pumpkin Butterscotch Bread recipe

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.

Pumpkin Butterscotch Bread recipe

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 recipe

Pumpkin Butterscotch Bread

Course: Bread
Cuisine: American
Keyword: Fall baking, Pumpkin
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 498 kcal
Author: Kris Longwell
This Pumpkin Butterscotch Bread is one of the best breads we have ever had (and we've had a lot of bread!). I love using my two ceramic loaf pans, but any 9" x 5" pan should work just fine. Be sure to get pumpkin, and not pumpkin pie filling. If you want to use fresh pumpkin, find the Sugar Pie or Cheese variety. Field pumpkins (the ones for Halloween Jack-o-Lanterns) aren't good for cooking. Make this bread and get ready for one of the most delicious things you'll ever put in your mouth! Amazing!


  • 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


  1. Pre-heat oven to 350 F
  2. 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)
  3. Beat in the eggs, pumpkin, water and vanilla.
  4. Add the flour, baking powder, baking soda, salt, nutmeg, stirring to blend.
  5. Mix in the butterscotch morsels.
  6. Spoon the batter into two well greased 9" x 5" loaf pans.
  7. Bake the bread for 1 hour, or until a toothpick inserted in the middle come out clean.
  8. Remove the bread from the oven and cool it on a rack.
  9. When it’s completely cool, wrap the loaves well in plastic wrap and store it overnight before serving.
  10. If desired, just before serving, drizzle with icing made of 1 cup confectioner’s sugar, 2 T melted butter, and 1 T milk.

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