Butterscotch Pumpkin Bread Recipes

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BUTTERSCOTCH PUMPKIN BREAD



Butterscotch Pumpkin Bread image

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.

Provided by CaterPtater

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24-32 serving(s)

Number Of Ingredients 15

3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups brown sugar (packed)
3/4 cup skim milk or 3/4 cup vanilla soymilk
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
4 egg whites or 1/2 cup egg substitute
1 (15 ounce) can pumpkin puree
3/4 cup butterscotch baking bits
nonstick cooking spray

Steps:

  • Preheat oven to 350.
  • Spray 2 (9x5-inch) loaf pans with cooking spray.
  • Sift first 7 ingredients together in large bowl.
  • 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.
  • Stir in butterscotch chips (Batter will be on the thicker side).
  • Spoon batter equally into the loaf pans.
  • 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 -- .

BUTTERSCOTCH PUMPKIN PIE



Butterscotch Pumpkin Pie image

This recipe was found on the internet, but for the life of me I can't remember where! I was intrigued with it not only because it included butterscotch chips but also because of its lattice top!! NOTE: Lattice pie cutters are available at baking & home supply stores.

Provided by Sydney Mike

Categories     Pie

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 (15 ounce) package pastry dough, refrigerated rolled double crust
3/4 cup butterscotch chips
1/2 cup heavy cream
1 (15 ounce) can solid pack pumpkin
1 egg
1 egg yolk
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 pinch ground nutmeg

Steps:

  • Preheat oven to 425 degrees F, then unroll one of the pastry crusts & fit it into a 9-inch pie plate. Refrigerate until ready to fill.
  • In a small saucepan, combine butterscotch chips & heavy cream, & turn heat up to medium, heating about 5 minutes, whisking occasionally, until smooth, then set aside to cool slightly.
  • Meanwhile, in a large bowl, whisk together pumpkin puree, egg & egg yolk, sugar, pumpkin pie spice, salt, ginger & nutmeg.
  • Slowly whisk in butterscotch mixture until incorporated, then spoon into crust-lined pie plate & spread smooth.
  • Unroll 2nd crust/dough, AND IF USING A LATTICE PIE CUTTER, spread the crust/dough on top of the cutter. Then use a rolling pin to roll across the dough to cut & create the lattice pattern. Carefully remove piecrust from lattice cutter, trying not to stretch it, & place it on top of the pie.Fold over edge & crimp decoratively.
  • IF YOU HAVE NO LATTICE PIE CUTTER, use small cookie cutters to create a design (OR carve a jack-o-lantern face !) & proceed as indicated above.
  • Bake for 25 minutes, then reduce temperature to 350 degrees F & bake an additional 35 minutes, until crust is browned & pie puffs slightly, covering edge of pie with foil if it is browning too quickly.
  • Cool at room temperature on wire rack.

Nutrition Facts : Calories 293.8, Fat 18.5, SaturatedFat 7.8, Cholesterol 42.9, Sodium 239.5, Carbohydrate 29.1, Fiber 1.4, Sugar 11.9, Protein 3.5

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