Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Pumpkin Bread that's about to become your new seasonal obsession! Imagine a moist, perfectly spiced quick bread studded with golden butterscotch chips that melt in your mouth, filling your home with the most incredible warm, inviting aroma. Whether you're a pumpkin spice fanatic or just looking for a show-stopping treat that screams comfort, this recipe is your ticket to instant culinary stardom – and the best part? It's easier to make than you think!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, ensuring complete coverage.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Fold in the pumpkin puree until the mixture is smooth and uniform in color.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in 3/4 cup of butterscotch chips, reserving 1/4 cup for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining butterscotch chips on top of the batter.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay – they keep the bread tender.
- Butterscotch Chip Hack: Toss the chips in a little flour before folding into the batter to prevent them from sinking.
- Storage Secret: For maximum moisture, wrap the cooled bread tightly in plastic wrap or store in an airtight container.
- Make It Your Own: Feel free to swap some butterscotch chips for chocolate chips or nuts if you're feeling adventurous!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
