Soft Pumpkin Butterscotch Gluten Free Bread

Looking for a new way to jazz up your pumpkin bread? Add a buttery, caramel-y butterscotch flavor to your next loaf! The holidays are around the corner and pumpkin is trending. This Soft Pumpkin Butterscotch Gluten Free Bread makes for a great sweet breakfast, afternoon snack, or even dessert with a scoop of vanilla ice cream or a dollop of whipped cream. Bonus: wrap up the second loaf with a little string to gift to your friends this year. My recipe makes two loaves! Who doesn’t love food as a gift?

Cut a hearty slice and enjoy with a cozy hot toddy, tea, or my fun and fabulous cream coffee bomb drink recipe. One of the best ideas you will have this Fall season is to make this double loaf pumpkin butterscotch bread!


How To Make Pumpkin Bread

Begin by combining the dry ingredients together. The flour, my preferred gluten free brand cup4cup, spices, and leaveners. Whisk to combine so this way your ingredients are well incorporated. Then, beat the dairy free butter, eggs, sugar, and fold in pumpkin. Next, use a spatula to combine your dry ingredients and pile butterscotch bits on top. This way the butterscotch bits are well incorporated. A best kept secret is to lightly flour your mix-in’s before you add into your batter so they don’t all sink to the bottom. For this bread, skip a step and give the butterscotch bits a toss with the flour.


Sugar Crusted Top

Unsure which is better, the butterscotch or the sugar crusted top! I use a food processor to rough chop the butterscotch chips versus doing this by hand. This way there aren’t hunks and the bits of butterscotch can melt with the bread. Before you add your bread loaves into the oven, see below the sugar sprinkled on the prepared pans. You can do this to any bread or muffin to give some texture and a little something extra to your bread. This Soft Pumpkin Butterscotch Gluten free Bread will become a staple during your holidays!


The Final Baked Bread

When your pumpkin bread is done baking, allow the bread to cool so you can enjoy each layer of flavor and the thin crisp surface of the bread. YUM! There is magic that happens in the oven, the hardest part is waiting. It is well worth it leaving your sweet-tooth satisfied! For more inspiration, check out more irresistible Fall family favorites here with flexible twists for your Fall baking season.

Soft Pumpkin Butterscotch Gluten Free Bread

Add a buttery, caramel-y butterscotch flavor to your next loaf! The holidays are around the corner and pumpkin is trending!

Course Breakfast
Prep Time 5 minutes
Cook Time 50 minutes


  • 2 large Eggs
  • ¾ cup Dairy free butter softened, *1½ sticks
  • 2 cups Granulated sugar
  • 1 tablespoon Pumpkin pie spice
  • Dash Nutmeg
  • 1 15oz can 100% pumpkin puree
  • 2 cups Flour Gluten free, all-purpose, or whole wheat
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • 1 cup Butterscotch chips finely chopped or grinded
  • Granulated sugar for sprinkling on top, optional


  1. Pre-heat your oven to 325°F. Spray non-stick spray or line with parchment paper your two baking pans. Set aside.

  2. Using your food processor, grind together the butterscotch chips until they become bits.

  3. In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside

  4. In a large bowl, using hand beaters, cream together eggs, sugar, butter, pumpkin spice, and nutmeg.

  5. Fold in pumpkin puree.

  6. Add your flour mixture and your butterscotch bits. Fold to combine.

  7. Evenly distribute batter between your two prepared loaf pans.

  8. Sprinkle each of the surfaces of the batter with granulated sugar.

  9. Bake 50-60 minutes.

  10. Allow to cool before slicing. Store in an airtight container in the refrigerator after 1 day on the counter. Good for up to 5 days in the refrigerator.

Recipe Notes

Since my recipe makes two, allow one of the loaves to completely cool then wrap tightly with cling wrap. Place in a ziplock bag to freeze for up to 3 months. Leave out on the counter to completely thaw.


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