Add a buttery, caramel-y butterscotch flavor to your next loaf! The holidays are around the corner and pumpkin is trending!
Pre-heat your oven to 325°F. Spray non-stick spray or line with parchment paper your two baking pans. Set aside.
Using your food processor, grind together the butterscotch chips until they become bits.
In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside
In a large bowl, using hand beaters, cream together eggs, sugar, butter, pumpkin spice, and nutmeg.
Fold in pumpkin puree.
Add your flour mixture and your butterscotch bits. Fold to combine.
Evenly distribute batter between your two prepared loaf pans.
Sprinkle each of the surfaces of the batter with granulated sugar.
Bake 50-60 minutes.
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.
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.