Pumpkin Butterscotch Bread Food

PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE

Steps:

• Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

PUMPKIN BUTTERSCOTCH BLONDIE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the graham cracker crumbs and granulated sugar in a large bowl. Stir in the melted butter until evenly moistened. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup to help). Bake until firm and golden, 12 to 14 minutes. Transfer to a rack to cool completely, about 30 minutes.
• Meanwhile, make the filling: Melt the butter in a medium saucepan over medium-high heat. Whisk in the pumpkin and brown sugar to dissolve. Remove from the heat and whisk in the egg, vanilla, cinnamon, ginger and salt. Whisk in the flour until smooth, then stir in the butterscotch chips. Scrape the filling into the crust and smooth the top.
• Bake the pie until the top is golden and begins cracking and a toothpick comes out mostly clean, 30 to 35 minutes. Transfer to a rack to cool completely, at least 2 hours.
• Meanwhile, make the ganache: Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until almost melted, about 1 minute 30 seconds; stir until smooth. (It's OK if a little oil separates out.) Stir in the pumpkin puree until smooth.
• Gently pour the pumpkin ganache onto the cooled pie and spread to the edges. Top with shaved white chocolate. Refrigerate the pie until set, about 40 minutes. Return to room temperature before serving.

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.

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.

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.

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 -- .

BUTTERSCOTCH AND PUMPKIN PUDDING

Steps:

• Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
• Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.

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.

PUMPKIN BREAD WITH BUTTERSCOTCH STREUSEL TOPPING

Steps:

• Preheat the oven to 180C/350F
• In a large bowl mix pumpkin, sugar, oil and egg and beat with an electric mixer for 2 minutes.
• In a separate bowl combine sifted flour, baking soda, baking powder, salt and all spices.
• Add dry ingredients to the wet ingredients and mix until combined for about 2 minutes.
• Make the butterscotch streusel topping by combining flour and all spices in a small mixing bowl, add softened butter and mix it with your hands until the mixture reminds large oat flakes.
• Mix in chopped walnuts and butterscotch chips.
• Line your loaf pan with some parchment paper or grease it well and pour the pumpkin loaf batter in it.
• Top with the streusel topping and bake for 1 hour to 1 hour 10 minutes or until a toothpick comes out clean when the cake is pierced.
• Cool in the pan for 30 minutes, then remove on a wire rack and cool completely.

BUTTERSCOTCH PUMPKIN SAUCE

Steps:

• 1. In a saucepan, add butter, brown sugar, and scotch. On medium, whisk continually, until sugar is totally melted.
• 2. Add cream and vanilla. Continue to mix. Lower heat to low/medium.
• 3. Then add pumpkin, salt, and spices. Mix well. Then allow to bubble for about 5-10 minutes. I am using this sauce in both my https://www.justapinch.com/recipes/breakfast/fruit-breakfast/butterscotch-pumpkin-oatmeal.html and https://www.justapinch.com/recipes/dessert/cake/butterscotch-pumpkin-monkey-bread-from-scratch.html.

HOMEMADE PUMPKIN BREAD

Steps:

• Preheat Oven to 350 degrees
• Using an 8×8 baking pan, either coat your pan with a non-stick spray or line the pan with parchment paper. I prefer to use parchment paper as it makes clean-up so easy. You can also lift the bread straight out of the pan this way.
• In a small bowl, combine flour, baking soda, salt, pumpkin pie spice. Gently stir ingredients together. Set aside.
• In a separate bowl combine melted butter, brown sugar, eggs, vanilla, and pumpkin pie mix. Using an electric mixer, combine ingredients until well mixed.
• Using your electric mixer, slowly combine your wet and dry ingredients. I like to add several spoonfuls at a time of the dry ingredients into the mixer.
• Once all of your ingredients are mixed together, gently fold in the 1/2 cup of butterscotch chips.
• Next, pour your batter into your 8×8 baking pan. Using a rubber spatula, make sure that your batter is evening distributed in the pan.
• Just before inserting into the oven, I like to sprinkle 1 to 2 tbsps of decorative sugar on the top of the batter.
• Insert into oven and bake for 45-50 minutes. You can test whether it is done by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
• Remove from the oven and let cool on your oven rack.
• Serve and Enjoy!

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.