Butterscotch Pumpkin Bread
Yield: 12 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Ingredients:
2 cups (250g) all-purpose flour
2 tsp pumpkin spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves)
1 tsp baking soda
1/2 tsp salt
1 cup (250g) canned pumpkin puree
1/2 cup (125ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs
1 & 1/2 cups (255g) butterscotch chips
Directions:
Preheat oven to 350°F. Butter and line a 9×5″ loaf pan with parchment paper.
In a large bowl, toss together the flour, pumpkin spice, baking soda, and salt. Set aside.
In a medium bowl, whisk together the remaining ingredients, except the butterscotch chips.
Pour the wet ingredients into the dry, and stir until almost combined. Fold in the butterscotch chips.
Spoon the batter into the prepared baking pan. Sprinkle a few more chips on top if desired.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Nutritional Facts:
Calories: 322kcal, Carbohydrates: 54g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 283mg, Potassium: 78mg, Fiber: 1g, Sugar: 35g, Vitamin A: 3240IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
Recipe courtesy of Little Sweet Baker.com
