Name: Butterscotch Pumpkin Bread
Prep time: 45 minutes
Cook time: 45 minutes
Yield: 2 loaves
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 (15 oz.) can unsweetened pumpkin puree; 1 1/2 cups brown sugar; 1/2 cup sour cream; 1/2 cup vegetable oil; 4 eggs; 1 1/2 cups coarsely chopped pecans; 1 1/2 cups butterscotch chips

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Butterscotch Pumpkin Bread

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

Baking

A warm and flavorful moist pumpkin bread that's perfect for the autumn season. Elevated by butterscotch extract pecans, it's best enjoyed as a treat during the fall.

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Serves 2 loaves

Prep Time 45 minutes

Cooking Time 45 minutes

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Ingredients

2 cups all-purpose flour

1 Tbsp. Pumpkin Pie Spice

1 1/2 tsp. baking powder

1 tsp. Fine Pink Himalayan Sea Salt

1/2 tsp. baking soda 1 (15 oz.) can unsweetened pumpkin puree 1 1/2 cups brown sugar 1/2 cup sour cream 1/2 cup vegetable oil

2 tsp. Natural Butterscotch Extract

4 eggs 1 1/2 cups coarsely chopped pecans 1 1/2 cups butterscotch chips

Maldon Sea Salt, to sprinkle

Directions

Step 1 Prepare pans

Step 2 Preheat oven to 350 degrees. Grease the inside of 2, 9x5-inch loaf pans.

Step 3 Mix dry ingredients

Step 4 In a medium bowl, whisk together flour, Pumpkin Pie Spice, baking powder, Fine Pink Himalayan Sea Salt, and baking soda. Set aside.

Step 5 Mix wet ingredients

Step 6 In a large bowl, whisk together pumpkin, sugar, sour cream, oil, and Natural Butterscotch Extract until fully combined. Add eggs one at a time, whisking until smooth after each addition.

Step 7 Combine

Step 8 Add dry ingredients to the large bowl with wet ingredients. Using a rubber spatula, stir until fully combined. Stir in pecans and butterscotch chips, reserving a handful of each to sprinkle on top.

Step 9 Bake

Step 10 Divide batter evenly between prepared pans. Sprinkle reserved pecans and butterscotch chips over both loaves. Bake for 40 to 45 min. or until a toothpick inserted into the center comes out clean. Remove pans from oven and let cool for 15 min. before removing loaves to a wire rack. Cool loaves completely before slicing and serving.