Today’s recipe for Pumpkin Bread is loaded with warm spices and butterscotch chips. This recipe will become one of your fall favorites.
There are so many things to love about November in the south. Fall is finally here. With that comes cooler temperatures and fall colors in our beautiful trees. I live on the coast, so most of our trees are evergreen with a few deciduous thrown in. Not too many trees with lemon yellow fall leaves here, so when I find one, I stop everything and drink it in.
And what’s a fall without the mention of pumpkin? Let’s be real. Pumpkin is absolutely every where right now. And with good reason! It’s a fun color and you can do so much with this snappy little (or huge) gourd. Jack-O-Lanterns are ubiquitous with fall and especially Halloween. But did you know you can also create a beautiful floral arrangement with a pumpkin? For more on that lovely little treasure, please visit my blog post where I show you how to make this special table arrangement.
Today, let’s talk about baking with pumpkin. How about something like this?
I know the world is awash with pumpkin spice lattes right now. So how about something a little bit different? This Chocolate and Butterscotch Chip Pumpkin bread is not exactly a bread and not exactly a cake. It’s somewhere in between and it’s utter perfection!
This Pumpkin Bread recipe travels really well. If you bake it with Parchment paper covering the bottom and sides and spilling out over top, you can easily take your bake to it’s destination in the baking pan. No spilled cakes here! When you get to your destination, lift the bread from the pan using the paper. Place it neatly on your serving dish and discard the paper. Slice and serve. It doesn’t get a lot more low stress than that, people.
The texture of this Pumpkin Bread is incredibly moist! And the surprise of the butterscotch chips inside make it an absolutely delightful treat! I was inspired by my baking guru, Sally of Sally’s Baking Addiction with this recipe. I started with her instructions and then made a few adjustments to suit my taste.
Isn’t that what baking and knitting and sewing is really about? We start with the instructions, and adjust things to suit our own taste.
So the big thing with this recipe is getting the flour right. Honestly, that’s the key to any successful bake. The ingredients need to be absolutely spot on for the chemical reactions that occur in baking to happen. Otherwise, things can go awry pretty fast. This is why so many bakers weigh the dry ingredients when they get serious about it. And truly, once you’ve started cooking this way, you will not want to go back! It becomes an easy process to increase or decrease batches when you are dealing with whole numbers in the form of weights and not fractions in terms of cups.
Also, and this is VERY important, when you bake this bread is to put it on the lowest rack of your oven. You’ll want to put an aluminum foil tent over the bread about half way through the cooking. This is because the batter is so dense, this bread needs to bake for a really long time. If you don’t do the tent, the bread will burn on top. And that would be so, so sad. As you can see from the picture above, the texture on this bread is amazing. So tent and you will produce a gorgeous bake like that.
Let’s jump into the recipe! There’s even a video included to help you make this delicious pumpkin bread!
Pumpkin Bread Recipe
licious Pumpkin Bread that includes the surprise of chocolate chips. This recipe is a little more than a bread, but not quite a cake. It’s delicious and travels really well!
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 24 1x
- Category: Recipe
- Method: Baking
- Cuisine: American
- 220g (1 3/4 cups) all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 large eggs
- 150g (3/4 cup) granulated sugar
- 150g (3/4 cup) brown sugar
- 340 g (1 1/2 cups) pumpkin puree
- 120 ml (1/2 cup) vegetable oil (I used Pumpkin Oil)
- I120 ml (1/2 cup) half and half (nut milk also works)
- 1 tsp vanilla
- 120 g (2/3 cup) milk chocolate chips
- 150g (3/4 cup) white chocolate chips
- Lower the oven rack to the lower third. Lowering your rack lets your bread bake without over browning the top. The recipe bakes a LONG time so extra care must be taken in terms of how you position the bread in the oven and how you protect the top.
2. Preheat oven to 350 Degree F
3. Butter a 5×9 loaf pan. Tear a long piece of parchment paper so that the bottom and sides are covered with the paper. Leave enough hanging over both sides to make it easy to transfer your finished bread from the baking pan to serving dish. I also buttered the paper to make sure nothing sticks. Plus, butter.
4. In a large bowl whisk together the dry ingredients and the spices. Set aside.
5. In a mixer fitted with the paddle attachment add the eggs and beat on medium until sunny yellow.
6. Add the sugars and beat on medium until well incorporated.
7. Add the vanilla, pumpkin, oil and milk. Add each one and mix until well incorporated before adding the next ingredient. Allow this to mix on medium until well incorporated.
8. Fold in the dry ingredients, mixing until just incorporated. Lumps are ok at this stage.
9. Fold in the chocolate chips until just incorporated.
10. Pour batter into prepared pan.
11. Bake for about 30 minutes. At the 30 minute mark, tent the top of the bread with aluminum foil to keep it from over browning. Continue to bake. At the 55 minute mark, check the bread by inserting a toothpick in the center. If it comes out clean, your bread is done. If it’s not clean, bake another 5 minutes. Check your bread in this manner every 5 minutes until the toothpick comes out clean. It’s not exact, so stay close and watch your bread closely at this point.
12. When the bread is completely baked, remove it from the oven and allow it to cool on a wire rack completely IN THE PAN.
13. When cool, use the paper to lift the bread from the pan and place it on the serving dish or cutting board of your choice. This yummy delicious bread is fresh on the counter for 2 or 3 days or up to 10 days in the fridge. Store it in an airtight container.
If you have a pot luck event, this is a perfect dish to take! Unlike a cake or cupcakes, it’s not going to get ruined on the drive over. You can bake this a day or two ahead and transport it in the baking dish. Lift it out of the dish and slice and serve it on your platter or cutting board when ready. No muss and no fuss!
Hi there, I’m Patty.
Sewist, Baker, Maker
I love figuring out new ways to use pom poms, where I can stash more fabric, and I’m always wondering what to bake next…chocolate or lemon? When not dreaming up new things to make (or bake), I love riding my beach cruiser on the Boardwalk, escaping to mid week movie matinees, and planting new things in my tiny but mighty container garden.