Pumpkin Butterscotch Bread

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 713kcal

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. Spread the holiday cheer this season with this wonderful bread!

Print Recipe

US Customary - Metric

Ingredients

⅔ cup shortening
2 ⅔ cup sugar
4 large eggs
1 15 oz. can pumpkin puree don't use pumpkin pie filling
2 teaspoon vanilla extract divided, 1 teaspoon for the batter, 1 for the glaze.
⅔ cup water
3 ⅓ cups all-purpose flour
½ teaspoon baking powder
2 teaspoon baking soda
1 ½ teaspoon salt
1 teaspoon nutmeg
1 ½ cups butterscotch morsels
1 cup confectioners' sugar
2 tablespoon unsalted butter melted
1 tablespoon milk whole

Instructions

Preheat oven to 350°F.
In your mixer, in a large bowl, beat together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
⅔ cup shortening, 2 ⅔ cup sugar
Beat in the eggs, pumpkin, water, and vanilla.
4 large eggs, 1 15 oz. can pumpkin puree, 2 teaspoon vanilla extract, ⅔ cup water
Add the flour, baking powder, baking soda, salt, and nutmeg, stirring to blend.
3 ⅓ cups all-purpose flour, ½ teaspoon baking powder, 2 teaspoon baking soda, 1 ½ teaspoon salt, 1 teaspoon nutmeg
Use a wooden spoon to mix in the butterscotch morsels.
1 ½ cups butterscotch
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 comes out clean.
Remove the bread from the oven and cool for at least 30 minutes on a rack. Slide a sharp knife along the edges of the bread in the pan to help loosen the bread from the pan. Carefully invert the pan, tap a couple of times on the bottom, and remove the bread. Set upright on a baking rack. Let cool completely, about 2 hours.
In a small to medium bowl, mix together the confectioners' sugar, melted butter, milk, and vanilla. Drizzle over the bread with a spoon.
1 cup confectioners' sugar, 2 tablespoon unsalted butter, 1 tablespoon milk
Slice and serve, or loosely wrap in plastic wrap until ready to serve.

Video

Notes

For even baking, cook the bread in a metal or ceramic loaf pan.

Insert a toothpick to ensure doneness. Note that the morsels will be wet when the bread comes out of the oven. They will harden once the bread cools. As long as no batter is on the toothpick, the bread is done. You may see some wet butterscotch, but that's okay. Don't overcook the bread!

The bread can be wrapped in plastic wrap and kept in the refrigerator for up to 1 week. The bread also freezes beautifully for up to 2 months.

Nutrition

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