Recipe recycled: pumpkin bread

Feeling festive but tired of Aunt Bea’s old recipe? Try my variation for a sweet fix on pumpkin bread.


Candied Pumpkin Bread



For an intense pumpkin flavor, use half fresh and half canned pumpkin.


1 ¾ cups all purpose flour

1 ½ cups sugar

1 teaspoon baking soda

½ teaspoon salt

2 eggs

1 cup mashed pumpkin (use sweet sugar pie pumpkins)

½ cup canola oil

¼ cup buttermilk

1 teaspoon vanilla extract

½ cup butterscotch chips


Choose a 4 to 5-pound sugar pie pumpkin.  These are easy to find this time of year. Cut pumpkin in half and remove seeds (save these and roast them with the kids). Like baking acorn or spaghetti squash, place split pumpkin on baking sheet and bake at 350 degrees F for 45 minutes.  Cool.  Scoop out pumpkin and mash or puree.


In a large bowl, stir together flour, sugar, baking soda and salt.  In another bowl, combine eggs, pumpkin, oil, buttermilk and vanilla.  Add to flour mixture, stirring just until moistened.  Fold in butterscotch chips.  Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.  Bake at 325 degrees for one hour and 20 minutes or until bread bounces back from touch.  Cool for 10 to 15 minutes before removing from the pan to a wire rack.


Yield:  1 loaf.  (I always double this recipe because one loaf goes too quickly.)



7 responses to “Recipe recycled: pumpkin bread

  1. Your “Candied Pumpkin Bread” sounds terrific for this time of year! Made sure I had all the ingredients today and will bake it tomorrow….Let you know how it turns out!
    Thanks, once again!

  2. Kid contribution: we added one special topping to the pumpkin bread – candy corn. The kids loved the colorful loaves created when the candy corn melted away on top of the pumpkin bread.

  3. I love your use of buttersctoch chips!

  4. There’s also the homemade butterscotch icing . . . a once-a-year reward.

  5. Your bread was (is) fabulous and was just what was needed to sooth the aching soul…THANKS!

  6. I’m keeping you in mind, Deb. Many thanks. Take good care, dear soul.

  7. Pingback: Pumpkin roll | The Cookery

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