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Butterscotch Pumpkin Bread

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“I love anything and everything butterscotch, so I thought, "What the heck. Add it to pumpkin bread." It turned out to be lovely! It's even better when you toast a slice. :) Also, I used applesauce and egg whites to make it healthier, but you can use vegetable oil and whole eggs and it will still be just as good.”
READY IN:
1hr 10mins
SERVES:
24-32
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Spray 2 (9x5-inch) loaf pans with cooking spray.
  3. Sift first 7 ingredients together in large bowl.
  4. Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist.
  5. Stir in butterscotch chips (Batter will be on the thicker side).
  6. Spoon batter equally into the loaf pans.
  7. Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool -- or don't. Eat it warm! Oh yeah -- .

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