Pumpkin Bread With Butterscotch Chips Food

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.

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 -- .

PUMPKIN BREAD WITH BUTTERSCOTCH CHIPS

Steps:

• Whisk together dry ingredients. Stir in butterscotch chips.
• In another bowl, beat eggs, sugar, oil, and pumpkin till smooth. Add to dry ingredients and stir just until moistened.
• Pour into 2 well greased and floured 8x4" loaf pans.
• Bake at 325° for 55-60 minutes or till toothpick comes out clean.

MINI PUMPKIN BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
• Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

BUTTERSCOTCH PUMPKIN LOAF

Steps:

• 1. mix all the dry ingredients (first 7) stir and make a well in the centre.
• 2. beat egg, milk butter and pumpkin. Add to well. Add butterscotch chips and nuts. Stir until just moistened.
• 3. spread in greased loaf pan. Drizzle with butterscotch topping.
• 4. bake 350 degrees for 1 hour or until the middle is done. Let stand 10 minutes in pan. Run knife around the sides, remove from pan onto wire rack to cool.