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4.5 from 6 votes

Pumpkin Butterscotch Bread

This Pumpkin Butterscotch Bread is one of the best breads we have ever had (and we've had a lot of bread!). I love using my two ceramic loaf pans, but any 9" x 5" pan should work just fine. Be sure to get pumpkin, and not pumpkin pie filling. Spread the holiday cheer this season with this wonderful bread!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12 people
Calories: 713 kcal
Course: Bread
Cuisine: American

Ingredients

  • ⅔ cup shortening
  • 2 ⅔ cup sugar
  • 4 large eggs
  • 1 oz. can pumpkin puree don't use pumpkin pie filling
  • 2 teaspoon Madagascar Bourbon Pure Vanilla Extract divided, 1 teaspoon for the batter, 1 for the glaze.
  • ⅔ cup water
  • 3 ⅓ cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 ½ teaspoon salt
  • 1 teaspoon nutmeg
  • 1 ½ cups butterscotch morsels
  • 1 cup confectioners' sugar
  • 2 tablespoon unsalted butter melted
  • 1 tablespoon milk whole

Instructions

    Cup of Yum
  1. Pre-heat oven to 350°F.
  2. In your mixer, in a large bowl, beat together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
  3. Beat in the eggs, pumpkin, water and vanilla.
  4. Add the flour, baking powder, baking soda, salt, nutmeg, stirring to blend.
  5. Use a wooden spoon to mix in the butterscotch morsels.
  6. Spoon the batter into two well-greased 9" x 5" loaf pans.
  7. Bake the bread for 1 hour, or until a toothpick inserted in the middle come out clean.
  8. Remove the bread from the oven and cool for at least 30 minutes on a rack. Slide a sharp knife along the edges of the bread in the pan to help loosen the bread away from the pan. Carefully invert the pan, tap a couple times on the bottom and remove the bread. Set upright on a baking rack. Let cool completely, about 2 hours.
  9. In a small-medium bowl, mix together that confectoners sugar, melted butter, milk and vanilla. Drizzle over the bread with a spoon.
  10. Slice and serve, or loosely wrap in plastic wrap until ready to serve.

Notes

  • For even baking, cook the bread in a metal or ceramic loaf pans.  
  • Insert a toothpick to ensure doneness.  Note that the morsels will be wet when the bread comes out of the oven.  They will harden once the bread cools.  As long as no batter is on the toothpick, the bread is done.  You may see some wet butterscotch, but that's okay.  Don't overcook the bread!
  • The bread can be wrapped in plastic wrap and kept in the refrigerator for up to 1 week. The bread also freezes beautifully for up to 2 months. 

Nutrition Information

Calories 713kcal (36%) Carbohydrates 109g (36%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 75mg (25%) Sodium 541mg (23%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 83g (166%) Vitamin A 173IU (3%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 713

% Daily Value*

Calories 713kcal 36%
Carbohydrates 109g 36%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 75mg 25%
Sodium 541mg 23%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 83g 166%
Vitamin A 173IU 3%
Calcium 39mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.