Butterscotch Pumpkin Bread
Pat Heldenbrand
Butterscotch Pumpkin Bread
1
Butterscotch Pumpkin Bread
About this recipe: This is a deliciously different pumpkin bread. It's moist, lightly spiced, butterscotch flavoured and studded with walnuts. Enjoy for afternoon tea or elevenses.
Ingredients
Makes: 2 loaves
- 300ml vegetable oil
- 500g pumpkin puree
- 220g dark brown soft sugar
- 200g caster sugar
- 200g instant butterscotch dessert mix, such as Angel Delight
- 1 teaspoon bicarbonate of soda
- 5 eggs
- 250g plain flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 120g chopped walnuts
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- In a large bowl, mix together oil, pumpkin puree, sugars, dessert mix, cinnamon and salt. Lightly beat the eggs and mix into the batter. Mix in flour and bicarbonate of soda until just combined. Stir in walnuts, if desired. Spread batter into two greased and floured 23x13cm loaf tins.
- Bake at 170 C / Gas 3 for 1 hour or until a skewer inserted in the centre comes out clean.
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