Wednesday, September 28, 2016

Butterscotch-Pecan Pumpkin Bread

Glad that y'all stopped by!  Okay, so truth be told, I'm not a "true" Texan, because I wasn't born here. But, I like saying y'all.  And although it doesn't feel like Fall here in central Texas (yesterday it was 95°F), I still got into the spirit of Fall by trying out a new, original recipe that's perfect for pumpkin lovers!

Butterscotch-Pecan Pumpkin Bread

Makes one loaf
  • 1-3/4 cup all-purpose flour
  • 1 (3.4 oz.) pkg instant butterscotch pudding (dry powder, unprepared)
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon pumpkin pie spice
  • 1 cup chopped pecans
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 (15 oz.) can pure pumpkin puree
  • 2 large eggs, lightly beaten

Streusel Topping:
  • ⅓ cup flour
  • cup brown sugar
  • ¼ cup pecans, chopped finely
  • ½ teaspoon pumpkin pie spice or cinnamon
  • 3 tablespoons cold butter

Preheat oven to 350° F.

Butter or grease a loaf pan. (You could also use nonstick cooking spray.)
In a large bowl, whisk together flour, dry pudding mix, baking powder, baking soda, salt and pumpkin pie spice. Add the pecans. Set aside.
In another bowl, stir together melted butter, brown sugar, pumpkin puree and eggs.
Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
Pour into prepared pan.
Now combine the streusel topping ingredients together in a small bowl. Use a pastry blender or two knives to cut the butter into the dry ingredients. Mixture should be crumbly.  Sprinkle the topping evenly over the bread batter.

Bake at 350° F for 60 to 70 minutes.  Don't over-bake; it will make the bread too dry. As the bread bakes, it will rise and the topping will crack. This is normal.
Place a towel under a cooling rack; sit the pan on cooking rack for 10 minutes, then tip out of pan onto cooking rack to cool completely.  As it cools, it will slightly deflate. This is normal. (The towel is to catch loose crumbs.)

Cut into slices and serve slightly warm. You could spread a little butter on top; a dollop of whipped topping or a small scoop of vanilla ice cream is also wonderful with this bread.

This bread is not overly sweet, but certainly will satisfy your sweet tooth!    

Please try this recipe and let me know what you think!  You can comment below, or catch up with me on Instagram and Facebook

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