Butterscotch Pumpkin Bread

Butterscotch Pumpkin Bread


  • 145g white vegetable fat (Crisco, Trex or White Flora) (2/3 cup)
  • 509g cup caster sugar (2 2/3 cup)
  • 4 large free range eggs
  • 1 (425g) tin of pumpkin puree (not pie filling) (15oz tin)
  • 1/2 TBS pure Vanilla paste
  • 156ml water (2/3 cup)
  • 470g plain flour (3 1/3 cups)
  • 1/2 tsp baking powder
  • 2 tsp bicarbonate of soda (baking soda)
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 354g butterscotch chips (1 1/2 cups)
For the glaze:
  • 130g icing sugar, sifted (1 cup)
  • 2 TBS melted butter
  • 1 TBS whole milk
  • 1/4 tsp vanilla


  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter  two  (9 X 5 inch) loaf tins and then line with baking paper, leaving an overhang so that you can lift it out when done.
  2. Cream the shortening and sugar together until light and fluffy in a very large bowl.  Beat in the eggs, one at a time.  Beat in the pumpkin, water and vanilla paste.
  3. Sift together the flour, baking powder, soda, salt and spices.  Stir into the creamed mixture, then stir in the butterscotch chips.  Divide the batter equally between both loaf tins, levelling off the top.
  4. Bake for 1 hour to 1 1/4 hour until risen and a toothpick inserted in the centre of the loaves comes out clean.  Check when it is about 3/4 done and if you think it is getting too brown, cover loosely with a sheet of foil.
  5. Remove from the oven and let cool for half an hour in the pan on a wire rack, then lift out of the tin and allow to cool completely on a wire rack. This will take several hours.
  6. Once the loaves are completely cold, whisk together the glaze ingredients to give you a smooth drizzle icing.  Drizzle decoratively over the loaves.  Leave to set completely before serving.
  7. Serve cut into thick slices.  Store any leftovers in an airtight container.

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