Butterscotch Pumpkin Bread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Moist pumpkin bread infused with butterscotch flavor and topped with a crunchy streusel topping.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 150 gpumpkin puree
- 100 gunsalted butter
- 100 gbutterscotch chips
- 2 eggeggs
- 5 gsalt
- 1 gbaking soda
- 1 gground cinnamon
- ½ gground nutmeg
- 100 gstreusel topping (see note)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm x 20cm baking dish and set it aside.
Tip: Make sure to grease the baking dish thoroughly to prevent the bread from sticking.
- 2
In a large mixing bowl, whisk together the flour, sugar, and salt.
Tip: Use a whisk to ensure the dry ingredients are well combined.
- 3
In a separate mixing bowl, whisk together the pumpkin puree, butter, and eggs until smooth.
Tip: Use a hand mixer or whisk to cream the mixture until well combined.
- 4
Add the butterscotch chips to the wet ingredients and stir until combined.
Tip: Make sure to stir until the chips are evenly distributed.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the batter.
- 6
Sprinkle the streusel topping evenly over the batter.
Tip: Make sure to cover the entire surface with the streusel topping.
- 7
Bake the bread for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the bread frequently during the last 5 minutes of baking.
- 8
Remove the bread from the oven and let it cool in the baking dish for 5 minutes.
Tip: This will help the bread to set and make it easier to slice.
- 9
Transfer the bread to a wire rack to cool completely.
Tip: Let the bread cool completely before slicing and serving.
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