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Butterscotch Pumpkin Bread

Karina Kari
This butterscotch pumpkin bread is moist, flavorful, and packed with warm spices and sweet butterscotch chips.
Easy to prepare and baked to perfection, it makes a comforting snack, dessert, or breakfast treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12 slices

Equipment

  • 1 × 9×5-inch loaf pan
  • 2 mixing bowls
  • 1 whisk
  • 1 Spatula or Spoon
  • 1 Parchment Paper (sheet)
  • 1 cooling rack

Ingredients
  

  • 2 cups 250 g all-purpose flour
  • 2 teaspoons pumpkin spice or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 250 g canned pumpkin puree
  • ½ cup 125 ml vegetable oil
  • 1 cup 200 g granulated sugar
  • 2 large eggs
  • 1 ½ cups 255 g butterscotch chips

Instructions
 

  • Prepare the loaf pan: Start by preheating your oven to 350°F (175°C) so it reaches the right temperature by the time your batter is ready.
    While the oven warms up, take out a 9x5-inch loaf pan.
    Lightly coat the inside with butter or non-stick cooking spray to prevent sticking.
    For extra insurance, line the bottom and sides of the pan with a strip of parchment paper, leaving some overhang.
    This makes it easy to lift the bread out after baking without breaking it.
  • Combine the dry ingredients: In a large mixing bowl, add 2 cups (250 g) of all-purpose flour, 2 teaspoons of pumpkin spice (or the substitute blend of cinnamon, nutmeg, and cloves), 1 teaspoon of baking soda, and ½ teaspoon of salt.
    Use a whisk to mix them together thoroughly.
    This ensures the leavening agent (baking soda) and spices are evenly distributed, so every bite of the bread tastes balanced and rises properly during baking.
    Set the bowl aside.
  • Mix the wet ingredients: In a separate medium-sized bowl, combine the 1 cup (250 g) pumpkin puree, ½ cup (125 ml) vegetable oil, 1 cup (200 g) granulated sugar, and 2 large eggs.
    Whisk the mixture until smooth, glossy, and well combined.
    The sugar should start dissolving, and the eggs will add structure, while the pumpkin puree keeps the bread moist.
    At this stage, your batter will be thick but pourable.
  • Blend wet and dry mixtures: Slowly pour the wet pumpkin mixture into the large bowl of dry ingredients.
    Using a spatula or wooden spoon, gently fold the two together.
    The key here is to mix until just combined—stop as soon as you no longer see streaks of dry flour.
    Overmixing can make the bread dense and tough instead of soft and tender.
    The batter should look thick and slightly lumpy, which is perfectly fine.
  • Fold in the butterscotch chips: Sprinkle 1 ½ cups (255 g) of butterscotch chips into the batter.
    Using your spatula, carefully fold them in so they are evenly distributed.
    Folding instead of stirring keeps the batter airy while ensuring little pockets of melted butterscotch appear in every slice.
    If you’d like extra sweetness and visual appeal, save a small handful of chips to sprinkle on top of the batter later.
  • Transfer batter to the pan: Spoon the batter into your prepared loaf pan, spreading it evenly with the back of a spoon or spatula to level the surface.
    If you reserved some butterscotch chips earlier, sprinkle them over the top.
    They will melt slightly and create a golden, candy-like crust after baking, making the bread look bakery-quality.
  • Bake until golden and set: Place the loaf pan on the center rack of your preheated oven.
    Bake for 50–60 minutes, depending on your oven’s heat consistency.
    Around the 45-minute mark, check the bread by inserting a toothpick into the center.
    If it comes out mostly clean with just a few moist crumbs (not wet batter), the bread is done.
    If the top browns too quickly, loosely cover it with aluminum foil to prevent burning while the inside finishes baking.
  • Cool before slicing: Once baked, carefully remove the pan from the oven and place it on a wire cooling rack.
    Allow the bread to cool in the pan for about 10 minutes.
    Then, lift it out using the parchment paper overhang and set it directly on the rack to cool completely.
    This step is important because slicing too soon can cause the bread to fall apart or become gummy inside.
  • Slice and serve: After cooling, use a sharp serrated knife to slice the bread into 12 even slices.
    Each slice should showcase tender pumpkin bread with golden flecks of melted butterscotch.
    Serve warm for a soft, melt-in-your-mouth experience, or enjoy at room temperature for a firmer texture.
    Pair it with a cup of coffee, tea, or a glass of warm milk for the ultimate fall comfort treat.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • For best results, measure flour using the spoon and level method (spoon into the cup, level with a knife).
  • Gently fold the batter to keep the bread light and soft—overmixing can make it dense.
  • Sprinkle extra butterscotch chips on top for a golden, bakery-style finish.
  • The bread tastes even better the next day once the flavors settle and meld together.
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