Butterscotch Pumpkin Bread Food

PUMPKIN BUTTERSCOTCH BREAD

Steps:

• Pre-heat oven to 350°F.
• In your mixer, in a large bowl, beat together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
• Beat in the eggs, pumpkin, water and vanilla.
• Add the flour, baking powder, baking soda, salt, nutmeg, stirring to blend.
• Use a wooden spoon to mix in the butterscotch morsels.
• Spoon the batter into two well-greased 9" x 5" loaf pans.
• Bake the bread for 1 hour, or until a toothpick inserted in the middle come out clean.
• Remove the bread from the oven and cool for at least 30 minutes on a rack. Slide a sharp knife along the edges of the bread in the pan to help loosen the bread away from the pan. Carefully invert the pan, tap a couple times on the bottom and remove the bread. Set upright on a baking rack. Let cool completely, about 2 hours.
• In a small-medium bowl, mix together that confectoners sugar, melted butter, milk and vanilla. Drizzle over the bread with a spoon.
• Slice and serve, or loosely wrap in plastic wrap until ready to serve.

PUMPKIN BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
• Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
• Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
• Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.

BUTTERSCOTCH PUMPKIN BREAD

Steps:

• Preheat oven to 350.
• Spray 2 (9x5-inch) loaf pans with cooking spray.
• Sift first 7 ingredients together in large bowl.
• 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.
• Stir in butterscotch chips (Batter will be on the thicker side).
• Spoon batter equally into the loaf pans.
• 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 -- .

MARIE RAYNER

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Serve cut into thick slices. Store any leftovers in an airtight container.

MELT IN YOUR MOUTH PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended.. Stir the flour mixture into the egg mixture. Pour batter into prepared pans.
• Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.

BUTTERSCOTCH PUMPKIN CAKE

Steps:

• Preheat oven to 350°F.
• Grease 12-cup Bundt pan.
• Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10-20 second intervals, stirring until smooth.
• Cool to room temperature.
• Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
• Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
• Stir in flour mixture.
• Spoon batter into prepared bundt pan.
• Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
• Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
• Sprinkle with powdered sugar if desired.

RICH, MOIST SECRET INGREDIENT PUMPKIN BREAD

Steps:

• Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
• Beat eggs well in another bowl.
• Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
• Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
• Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
• Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.

BUTTERSCOTCH CHIP PUMPKIN COOKIES

Steps:

• Cream eggs and butter until light and fluffy.
• Add the sugar and pumpkin; mix well.
• Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
• Stir in butterscotch chips.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake at 375°F for 12 to 14 minutes or until firm.
• Remove to wire rack to cool.

PUMPKIN BUTTER BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3x7-inch loaf pan.
• Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.
• Beat the egg in a bowl. Whisk in the brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. Stir in the flour mixture until no lumps remain. Pour half of the batter into the prepared pan and spread the remaining pumpkin butter over top. Pour in the remaining batter.
• Bake in the preheated oven on the middle rack until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

BUTTERSCOTCH BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together the flour, baking soda, salt and brown sugar.
• Stir in the eggs, buttermilk and melted butter all at once.
• Mix just enough to moisten.
• Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.