Chocolate & Butterscotch Pumpkin Loaf

by Jessica on October 21, 2010

Chocolate Butterscotch Pumpkin Bread |

It seems like ‘pumpkin week’ in the Hornedfroggy household. I’ve been opening can after can of the stuff every night. And not that I’m complaining… if I was, it’d only be that I can’t find enough cans in the store. So when C’s mom casually mentioned that she was hungry for some chocolate-chip pumpkin muffins, I went to work.

I should have known that I’d find my recipe with those Baked boys. They’re pumpkin loaf is super-easy, quick and filled with Autumn flavor. Yes, I know this doesn’t qualify as muffins… but I’m willing to bet that she didn’t really notice.

Chocolate Butterscotch Pumpkin Bread |

Chocolate & Butterscotch Pumpkin Loaf

Yield: 2 loaves


  • 3-1/4 c all-purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly-grated nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 2 tsp baking soda
  • 2 tsp Kosher salt
  • 1 (15 oz.) can pumpkin purée
  • 1 c vegetable oil
  • 3 c granulated sugar
  • 4 lg eggs
  • 1 tsp pure vanilla extract
  • 2/3 c room-temperature water
  • 1 c dark chocolate chips
  • 1/2 c butterscotch chips


Preheat the oven to 350 degrees F. Butter two 9"x5"x3" loaf pans, dust them with flour and knock out the excess flour.

In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt. In another large bowl, whisk together the pumpkin purée and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add the water and whisk until combined. With a rubber spatula, stir in the butterscotch and chocolate chips.

Fold the dry ingredients into the wet, but do not overmix. Evenly divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.

Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, about 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through baking time. Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving. The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.

Adapted from: Baked - New Frontiers in Baking by Matt Lewis & Renato Poliafito

Chocolate Butterscotch Pumpkin Bread |


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{ 2 comments… read them below or add one }

1 Heather I. October 21, 2010 at 12:53 pm

Oh how I’ve been in love with all the pumpkin recipes I see! And this one looks and sounds amazing. I really need to pick up that book!


2 Eliana October 21, 2010 at 1:36 pm

WHOA – chocolate, butterscotch AND pumpkin??!! This looks insanely delicious girl. You outdid yourself with this one.


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