Butterscotch Pumpkin Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
2 loaves
- Serves:
- 24-32
ingredients
- 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
directions
- 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 -- .
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Tweaks
-
I made this using Pamela's Gluten Free Artisan Flour blend. I followed the recipe except for the following: GF Flour, 3 whole eggs rather than 4 egg whites, an extra t of baking powder, reduced brown sugar to 1/2 cup lightly packed (I didn't want it to be very sweet since I like it toasted for breakfast with homemade almond butter). The bread turned out fluffy and delicious! Thank you!
RECIPE SUBMITTED BY
Like most people that are apart of this site, I love to cook. I am a health nut as well; to me fat does not always equal flavor. But to each his/her own, right?
I love to experiment and mess around with recipes, making "lighter" versions (health issues run in my family, and I love my family very much so I do this to keep them around longer). But there's nothing I love more than to spend hours in the kitchen baking. I have aspirations to become a pastry chef someday!