Sunday, September 25, 2011

Butterscotch Pumpkin Bread

This is our favorite bread, and reminds me of the mouth-watering breads sold at coffee shops.  I found the recipe in my church cookbook, but use butterscotch pudding instead of vanilla.  Yummy.  Loved by my boys so much that they actually stop talking and just eat.  Gotta love a quiet meal every once in awhile.

Butterscotch Pumpkin Bread

5 eggs
1 1/4 cup vegetable oil
1 15 ounce can of pumpkin
2 cups flour
2 cups sugar
1 package of cook & serve butterscotch pudding mix
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Grease two bread pans (sometimes I use mini loaf pans).  Preheat oven to 325 degrees.  Beat eggs, then add oil and pumpkin.  Mix until smooth.  Combine remaining ingredients and gradually beat into pumpkin mixture.  Pour into bread pans and bake for 65-80 minutes.  For mini-loaf pans, bake 50-55 minutes.  Enjoy!  If you like pumpkin, click here for pumpkin pancakes.

"I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion." 
(Henry David Thoreau)



  1. Melanie, Thank you for all the yummy recipes! You are such an inspiration to me! I love to bake and am always looking for new recipes to try. I LOVE your page!

  2. Thanks Patty! My boys and I have had fun baking in this cooler weather. I love the way it warms up the house and makes it smell sooo good! And, we double recipes so we can freeze and save. Please email and share your favorite recipes you make...I love trying new recipes too!

  3. Wow, that sounds GOOD! Thanks for linking me up on Facebook!