This afternoon I was in the mood to bake, so I made some quick Pumpkin Butterscotch Bread. The recipe makes two large loaves. I ended up with a medium loaf and four mini loaves. Two of the mini loaves went into the freezer for a snack later on.
There are quick oats in the bread which technically makes it healthy. :0)
If you have never tried pumpkin and butterscotch together you should give it a try!
Our neighbor had a baby this past Sunday, so I saved the medium loaf for her and her family.
I cut out a square of fabric with pinking shears, placed the loaf (which I wrapped in saran wrap) in the center of the fabric and gathered up the corners and edges.
I secured the bundle with a ribbon bow and I also added a "Congratulations" gift tag.
Here is the recipe if you would like to make some too!
Pumpkin Butterscotch Bread
3 1/4 cups all-purpose flour
3/4 cup quick oats
2 teaspoons baking soda
1/2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
2 cups pumpkin puree
1 1/2 cups white sugar
1 cup brown sugar
1/2 cup vegetable oil
1 cup milk
1 1/2 cups butterscotch chips
Preheat oven to 350F. Grease two 9x5 loaf pans. In a large bowl, mix flour, oats, baking soda, baking powder, salt and spices together. In separate mixing bowl, beat together eggs, pumpkin, sugars, oil, and milk. Add dry ingredients to pumpkin mixture and blend well. Stir in butterscotch chips. Fill prepared loaf pans and bake for 45-60 minutes, depending on size of pan. Bread is done when toothpick comes out clean. Cool in pans for 10 minutes before removing to cooling rack.
I hope you all are having a great week!