Moist Butterscotch Pumpkin Bread (Print-Friendly Version)
Warmly spiced pumpkin loaf with a rich butterscotch glaze, ideal for seasonal baking.
# Ingredients Required:
→ Dry Ingredients
01 -
220 grams all-purpose flour
02 -
5 grams baking soda
03 -
2 grams baking powder
04 -
2 grams salt
05 -
2 grams ground cinnamon
06 -
1 gram ground nutmeg
07 -
0.5 grams ground cloves
08 -
0.5 grams ground ginger
→ Wet Ingredients
09 -
240 grams canned pumpkin puree
10 -
120 milliliters vegetable oil
11 -
200 grams packed brown sugar
12 -
2 large eggs
13 -
5 milliliters vanilla extract
→ Glaze
14 -
90 grams butterscotch chips
15 -
30 milliliters heavy cream
16 -
1 milliliter vanilla extract
# Detailed Directions:
01 -
Preheat the oven to 175°C. Grease and lightly flour a 23x13 cm loaf pan.
02 -
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground spices until evenly mixed.
03 -
In a large bowl, blend the pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract until smooth and uniform.
04 -
Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined to maintain a tender texture.
05 -
Transfer the batter into the prepared loaf pan, smoothing the surface evenly. Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean.
06 -
Allow the loaf to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
07 -
Melt butterscotch chips with heavy cream over a double boiler until smooth. Remove from heat and stir in vanilla extract.
08 -
Drizzle the warm butterscotch glaze evenly over the cooled loaf before slicing.
# Helpful Advice:
01 -
Avoid overmixing the batter to prevent a dense texture.
02 -
Adjust glaze consistency by varying cream quantity for desired thickness.
03 -
For enhanced butterscotch aroma, incorporate butterscotch extract into the batter.