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–+ servings

California Pumpkin Butterscotch Bread with Walnuts

A moist, melt-in-your-mouth pumpkin butterscotch bread studded with butterscotch chips and walnuts, drizzled with a silky butterscotch glaze.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 1
Course: Breads, Breakfast, Desserts
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Bread
  • 3/4 cup cooking oil
  • 1 cup pumpkin puree canned or fresh
  • 2 cups all-purpose flour unbleached
  • 1 cup granulated sugar
  • 1/3 cup walnuts chopped
  • 1/2 tsp cinnamon
  • 3 oz instant coconut pudding mix one small box
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 12 oz butterscotch chips divided; 1 cup for batter, remainder for glaze
Butterscotch Glaze
  • 1 cup butterscotch chips from the 12 oz bag
  • 2 tbsp heavy cream

Method
 

Pumpkin Bread
  1. Preheat your oven to 350°F. Grease a 9x5-inch loaf pan (or three mini loaf pans) with cooking spray or butter.
  2. In a large mixing bowl, combine the cooking oil, pumpkin puree, eggs, cinnamon, salt, and baking soda. Beat with an electric mixer until smooth and well blended.
  3. Stir in the flour, granulated sugar, coconut pudding mix, 1 cup of the butterscotch chips, and the chopped walnuts. Mix just until no dry streaks remain.
  4. Pour the batter into the prepared loaf pan(s). Bake for about 1 hour and 15 minutes, or until a knife or bamboo skewer inserted into the center comes out clean.
  5. Let the bread cool completely in the pan on a wire rack before removing and glazing.
Butterscotch Glaze
  1. In a small saucepan over low heat, combine the remaining butterscotch chips and the heavy cream. Stir constantly until melted and smooth.
  2. Drizzle the warm glaze over the cooled pumpkin butterscotch bread. Let the glaze set before slicing.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 6gCholesterol: 25mgSodium: 210mgFiber: 2gSugar: 30g

Notes

For a deeper flavor, toast the walnuts in a dry skillet for 2-3 minutes before chopping. You can substitute the coconut pudding mix with instant vanilla pudding for a different twist. Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To make ahead, bake the bread, cool completely, wrap tightly, and freeze for up to 3 months; thaw and glaze before serving. Avoid overmixing the batter to keep the bread tender. This bread is wonderful as a breakfast treat or dessert — try it with a dollop of whipped cream.

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