Pecan Chocolate Butterscotch Pumpkin Bread

October 7, 2015

Pecan chocolate butterscotch pumpkin bread is packed full of flavor that one slice simply won't be enough.  Pumpkin bread is an iconic symbol of fall and whether you prefer it plain, with dates, nuts or chocolate chips - it's all good.  This quick bread is so moist, you won't need butter, jam or cream cheese but of course, go for it if you fancy an extra layer of flavor.

Pecan Chocolate Butterscotch Pumpkin Bread


2 eggs
1 cup sugar
1 cup pumpkin puree 
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups flour plus 1 tablespoon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon  ground cloves
1/2 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1/4 cup chopped pecans 
butter, for greasing


Step 1: Preheat the oven to 350 degrees Fahrenheit. Generously grease a 8x8 loaf pan with butter and set aside

Step 2: In a mixer, beat the pumpkin puree, vegetable oil, and vanilla extract.  Add the eggs one by one, mixing in each one thoroughly before adding the next.  Similarly, mix in the sugar in stages.

Step 2: Meanwhile, in a separate bowl, sift together the 1 1/2 cups flour, baking soda, salt and spices.  Add the dry ingredients in three batches being careful not to overmix the batter. Turn off the mixer.

Step 3:  Toss the butterscotch and chocolate chips in flour just until each chip is lightly coated.  This will help suspend the chips in the bread instead of having them sink to the bottom.  Add them to the pumpkin bread batter and mix until evenly distributed.  

Step 4: Pour the batter in the baking pan and sprinkle the chopped pecans over top.  Bake in the center rack for 55 to 60 minutes or until the toothpick comes out clean.

Step 5: Remove the bread from the oven and allow to cool for 5 to 10 minutes before removing from the pan.

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