Monday is here once again. Thanksgiving is sneaking closer and closer and I’m seeing my window of opportunity for blogging about pumpkin getting smaller and smaller by the moment. Pretty soon it will be all peppermint, gingerbread, and eggnog around here so prepare for Pumpkinpalooza this week, people.
I mean it….I’m going pumpkin crazy this week. You’ll see.
I’m kicking things off with a Pumpkin Butterscotch bread that is so, so good. The pumpkin flavor comes through really nicely and the best part of all…..it’s not even the tiniest bit dry. Sometimes when I bake pumpkin breads, I end up drinking a gallon of water in the process because I feel I might choke otherwise, but not with this one. No way friends, I care about you all too much to share recipes for breads with a higher than average choke possibility.
This recipe was created by taking my favorite Banana Bread recipe and substituting one small can of pumpkin puree for the bananas. I haven’t tried this with the small cans of pumpkin pie filling, but it might be worth a shot. I also added one cup of butterscotch chips to give it just a little something extra.
Now, I want to point out something to you all……….
See that line right there?? That line would not be there had I tossed my butterscotch chips in a little bit of flour before adding them to my batter. BUT….since I’m strange and like to eat my food in layers, (Seriously, I do. I eat the cheese off my pizza first and then eat the crust…it’s a sickness, I know.) I skipped that step. To me, the butterscotch goodness at the bottom of the bread is like a little treat. You, feel free to do it however you like. If you feel like being a rule breaker like, me…do it. If you want to play it safe and make sure the food police don’t show up at your door, then toss those chips in a little bit of flour to keep them from sinking. It’s all up to you.
Happy Monday, friends!