Butterscotch Pumpkin Bread
Elevate your fall baking with this irresistible Butterscotch Pumpkin Bread—a moist and flavorful loaf that perfectly balances the cozy warmth of pumpkin and autumn spices with the indulgent sweetness of butterscotch chips. Made with pantry staples like all-purpose flour, pure pumpkin purée, and a trio of spices (cinnamon, nutmeg, and ginger), this easy-to-make quick bread comes together in just 15 minutes of prep time. Baking to golden perfection in under an hour, its tender crumb and melty pockets of butterscotch make it an instant family favorite. Whether served warm with your morning coffee or as a comforting dessert, this seasonal treat is perfect for fall gatherings or simply savoring at home. Plus, leftovers stay moist for days, ensuring every bite feels like autumn magic!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Pumpkin purée
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 cup Butterscotch chips
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
In a separate medium-sized bowl, mix together the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the butterscotch chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 666.6 g | 242% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 437.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 339 mg | 26% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
