Butterscotch Pumpkin Loaf (Printable Version)
Spiced pumpkin loaf topped with a smooth butterscotch drizzle, perfect for cozy baking moments.
# Ingredients You'll Need:
→ Dry Mix
01 -
220 g plain flour
02 -
2 g salt
03 -
2 g baking powder
04 -
5 g baking soda
05 -
0.5 g ground cloves
06 -
0.5 g ground ginger
07 -
2 g cinnamon powder
08 -
1 g nutmeg powder
→ Wet Mix
09 -
240 g pumpkin puree in a can
10 -
2 large eggs
11 -
200 g packed brown sugar
12 -
120 ml vegetable oil
13 -
5 ml vanilla flavor
→ Topping
14 -
30 ml heavy cream
15 -
1 ml vanilla extract
16 -
90 g butterscotch chips
# Detailed Preparation Steps:
01 -
Turn the oven on to 175°C. Grease a 23x13 cm loaf pan and sprinkle a bit of flour over it.
02 -
Take a medium bowl and stir together flour, baking powder, baking soda, salt, and spices until it’s well combined.
03 -
In a big bowl, mix pumpkin puree, eggs, brown sugar, oil, and vanilla until smooth with no lumps.
04 -
Slowly add your dry mix into the wet one, folding gently until just combined so it stays light.
05 -
Pour the mixture into the prepared pan. Smooth the top and bake for 55 to 65 minutes. Check doneness by poking with a toothpick—it should come out clean.
06 -
Leave the loaf in the pan for 10 minutes to cool, then move it onto a wire rack to chill completely.
07 -
Gently melt butterscotch chips with cream over boiling water until smooth. Take off the heat and stir in vanilla.
08 -
Pour the warm butterscotch drizzle over the cooled loaf evenly before cutting it up.
# Helpful Tips:
01 -
Don’t mix too much or the loaf gets heavy.
02 -
Adding more or less cream changes how thick the glaze feels.
03 -
For a stronger butterscotch smell, try adding butterscotch extract in the batter.