Butterscotch Pumpkin Raisin Nut Bread Recipes

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

BUTTERSCOTCH PUMPKIN RAISIN NUT BREAD

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. Plump raisins by adding raisins to a small bowl and cover with water, then microwave for 5 minutes. Set aside then allow water to cool then drain water from raisins and set aside till needed.Spray cake pan with Bakers Joy and set aside till needed.
• 2. In a large mixing bowl, add the eggs, sugar and beat together till blended. Then add cooking oil & canned pumpkin and continue to beat till thourgly mixed together. Now add salt, baking powder, nutmeg, cloves, cinnamon & all spice in a medium bowl with flour & stir to mix together. Gradually add flour to egg mixture, and beat till mix, then alternately add the milk mixture when batter becomes dry.
• 3. Combine milk with pumpkin liqueur & add alternately with flour mixture. Beat till blended. Remove beater.
• 4. Add Chopped nuts and plump raisins to batter and stir with a spatula to combine. Prepare baking pan with Bakers Joy or butter & dust pan with flour, remove excess flour, and pour batter into 2 prepared 9 X 5 Inch Loaf pans.
• 5. Bake in preheated 350 degree F. oven for 90 minutes or until tooth pick inserted into center of cake comes out clean.
• 6. Let stand for 10 minutes. Remove from pans and place on wire racks and cool completely. Serve plain or top with your favorite frosting.
• 7. Cream Cheese Frosting: Cream butter with 8 ounces room temperature cream cheese and 1 pound box Powdered sugar until creamy, add 1 tsp vanilla Extract. Beat at medium speed until light & fluffy. Frost and Garnish Cake if desired. Store in fridge after frosting.

BUTTERSCOTCH PUMPKIN BREAD

Steps:

• Preheat oven to 350.
• Spray 2 (9x5-inch) loaf pans with cooking spray.
• Sift first 7 ingredients together in large bowl.
• Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist.
• Stir in butterscotch chips (Batter will be on the thicker side).
• Spoon batter equally into the loaf pans.
• Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool -- or don't. Eat it warm! Oh yeah -- .

BUTTERSCOTCH RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
• Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

BUTTERSCOTCH PECAN BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, pudding mix, baking powder and salt; add to creamed mixture alternately with milk. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

HOLIDAY RAISIN NUT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.