Butterscotch Pumpkin Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I love anything and everything butterscotch, so I thought, What the heck. Add it to pumpkin bread. It turned out to be lovely! It's even better when you toast a slice. :) Also, I used applesauce and egg whites to make it healthier, but you can use vegetable oil and whole eggs and it will still be just as good. Ingredients:
3 1/2 cups all purpose flour |
2 teaspoons baking powder |
1 teaspoon allspice |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1 1/4 cups brown sugar (packed) |
3/4 cup skim milk or 3/4 cup vanilla soymilk |
1/3 cup unsweetened applesauce |
2 teaspoons vanilla extract |
4 egg whites or 1/2 cup egg substitute |
1 (15 ounce) can pumpkin puree |
3/4 cup butterscotch baking bits |
nonstick cooking spray |
Directions:
1. Preheat oven to 350.
2. Spray 2 (9x5-inch) loaf pans with cooking spray.
3. Sift first 7 ingredients together in large bowl.
4. Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist.
5. Stir in butterscotch chips (Batter will be on the thicker side).
6. Spoon batter equally into the loaf pans.
7. Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool - or don't. Eat it warm! Oh yeah - .
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