Pumpkin Recipes

Easy Butterscotch Pumpkin Bread recipe

This simple pumpkin bread recipe uses butterscotch whip dessert to create a moist, toffee scented pumpkin bread that is perfect for a mid-afternoon snack or as a dessert. Spread with butter or toffee sauce for a yummy meal.


  • 500g pumpkin puree
  • 300ml vegetable oil
  • 220g dark brown sugar
  • 200g caster sugar
  • 250g plain flour
  • 200g instant butterscotch dessert mix
  • 5 eggs
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon

Method of Preparation:

  1. Grease and line 2 loaf tins.

  2. Preheat the oven to 170C.

  3. Mix together the pumpkin puree, oil, dark brown sugar, caster sugar, dessert mix, cinnamon and salt. Beat the eggs and combine them into the mixture.

  4. Sieve in the flour and baking powder and stir to combine.

  5. Divide between the loaf tins and bake in the oven for 1 hour until a skewer inserted into the centre comes out clean.

Let the breads cool for a little while before slicing and serving. They're also wonderful cool. This recipe makes 2 loaves, which is around 16 servings.

Author: Laura Young.

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500gabout 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
300mlabout 1 ¼ cups (1.268 cups based on 236.59 mililitres in a US cup)
220gabout 8 oz (7.76006 oz based on 0.035273 ounces in a gram)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
170C325F / Gas Mark 3


Published: August 3, 2011
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