Quick- Butterscotch Pumpkin Bread
Source of Recipe
internet
List of Ingredients
1 cup butterscotch morsels
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 Tablespoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup 100% pure canned pumpkin
1/2 cup vegatable oil
3 eggs
1 teaspoon vanilla extractRecipe
Heat oven to 350 degrees F. Grease 12 cup bundt pan. Microwave morsels in small, microwave-safe bowl 70-percent power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. In another large bowl, stir together melted morsels, pumpkin, vegetable oil, eggs, and vanilla extract with wire whisk. Stir in flour mixture. Spoon batter into prepared bundt pan. Bake for 40 to 50 minutes or until wooden pick inserted incake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool. Dust with powdered sugar.
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