Butterscotch Pumpkin Bread

 

I discovered a totally amazing cooking page a while back called Feeding a Loon. Kris and Wesley are a really sweet pair of guys who love to cook together in their kitchen. I find them incredibly entertaining and could watch their You Tube videos for hours. (I would love to have their kitchen instead of my 12 in-square space to work in!)

 

They posted this incredible sounding pumpkin bread a week or so ago and as soon as I saw it, I knew I wanted to bake it myself.  The Loon just made it sound so incredibly good with his oohs and aahs.  If you have never watched one of their videos you need to.  Why these guys don't have their own cooking show is a mystery to me!

 

The recipe uses Butterscotch chips, which are not an easy ingredient to find here in the UK, but I did have a few precious bags in my freezer and I cracked one open just for this.  I hoard North American ingredients such as this like gold because they are so hard to come by.  If I ever end up using them, it's because I am baking something that I think will be totally amazing.

 

I would be so mad at myself if I wasted this precious commodity on something blah.  I am ever so glad I took a chance and baked these however.  They ended up being totally amazing! I was so pleased.  Look at the scrumminess of those butterscotch chips!

 

I buy my Butterscotch chips here.  When you see the cost of them, you will understand why I treat them like gold.  Other than that I rely on the good nature of friends to send them to me.  With the price of postage these days you can bet that doesn't happen very often, but I am very grateful when it does!  I do think that fudge baking bits that are readily available here in the UK would work just as well.

 

Tinned pumpkin is much more readily available here in the UK now.  I got mine at Ocado, but you will find it in a lot of grocery stores these days.  When I first moved over here to the UK it was as scarce as Hen's teeth!!

 

I did make some changes to the recipe which I felt improved it somewhat.  I used Vanilla paste instead of vanilla extract. I wanted a real vanilla oomph to go along with that butterscotch flavour of the chips.

 

Kris and Wesley use only nutmeg in their loaves.  I decided to add some other spices.  I cut down the amount of nutmeg and added cinnamon, cloves, allspice and ginger.  Oh boy  . . .

 

You should have smelled this when it was baking.  I was sitting on the sofa oohing and aahing about how delicious it was smelling!  My house smelled like a little bit of heaven on earth if I don't say so myself.

 

Mine took slightly longer to bake than theirs did.  About a quarter of an hour longer.  I also thought it was browning a bit too quickly in my oven so I threw a sheet of tin foil loosely over top. Everyone's oven is slightly different.

 

That's why it pays to keep an eye on things when they are baking.  Don't be afraid to test and if you don't think something is done, pop it back in for a bit longer.  Rather that than have a loaf that is partially raw in the middle.  Been there, done that  . . . not good. 

 

Just look at those little tunnels of butterscotch . . .

 

Don't they look amazing?  Mmmm . . .  Mmmm . . .  Mmmm . . .

 

I'm with the Loon on this one.  It is amazingly tasty.

  

The hardest part of this is waiting for it to cool enough to glaze, and then waiting for the glaze to set!  Oh I am sure you are going to absolutely fall in love with this!

Yield: Makes 2 (9X5) loaves

Author: Marie Rayner

Butterscotch Pumpkin Bread

This is the most amazing pumpkin bread I have ever baked.  Makes one to keep and one to free or give away!

ingredients:

• 145g white vegetable fat (Crisco, Trex or White Flora) (2/3 cup)
• 509g cup caster sugar (2 2/3 cup)
• 4 large free range eggs
• 1 (425g) tin of pumpkin puree (not pie filling) (15oz tin)
• 1/2 TBS pure Vanilla paste
• 156ml water (2/3 cup)
• 470g plain flour (3 1/3 cups)
• 1/2 tsp baking powder
• 2 tsp bicarbonate of soda (baking soda)
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 354g butterscotch chips (1 1/2 cups)

For the glaze:

• 130g icing sugar, sifted (1 cup)
• 2 TBS melted butter
• 1 TBS whole milk
• 1/4 tsp vanilla

instructions:

How to cook Butterscotch Pumpkin Bread

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter  two  (9 X 5 inch) loaf tins and then line with baking paper, leaving an overhang so that you can lift it out when done.
2. Cream the shortening and sugar together until light and fluffy in a very large bowl.  Beat in the eggs, one at a time.  Beat in the pumpkin, water and vanilla paste.
3. Sift together the flour, baking powder, soda, salt and spices.  Stir into the creamed mixture, then stir in the butterscotch chips.  Divide the batter equally between both loaf tins, levelling off the top.
4. Bake for 1 hour to 1 1/4 hour until risen and a toothpick inserted in the centre of the loaves comes out clean.  Check when it is about 3/4 done and if you think it is getting too brown, cover loosely with a sheet of foil.
5. Remove from the oven and let cool for half an hour in the pan on a wire rack, then lift out of the tin and allow to cool completely on a wire rack. This will take several hours.
6. Once the loaves are completely cold, whisk together the glaze ingredients to give you a smooth drizzle icing.  Drizzle decoratively over the loaves.  Leave to set completely before serving.
7. Serve cut into thick slices.  Store any leftovers in an airtight container.

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This would make the perfect Neighbour gift for Christmas.  In fact I gave the second loaf that I baked to my next door neighbour on the day.  She fell in love also.

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Melt in Your Mouth Pumpkin Muffins

 

As a child I was not overly fond of the flavour of pumpkin or winter squash for that matter.  Thankfully as an adult my opinion of such things has changed!  Pumpkin and squash are two of my favourite things!

 

Especially in the autumn, but then again that makes sense as that is the time of year that these gorgeous vegetables are available.  Or are they a fruit?

 

I looked it up and Good Housekeeping says that they are fruits.  Fruits are the fleshy or dry ripened ovary of any plant containing seeds.  When you think about it, babies are considered to be the fruit of your womb, so I guess that pumpkins and squashes are indeed fruits.

 

Fruit, vegetable, whatever  . . .  I don't care.  I just love them both roasted, mashed or baked into sweet bakes such as muffins, cakes, pies, cookies, etc.  They also make fabulous autumn soups.

 

I think one of the reasons they work so well in baked goods is the naturally affinity they have for the flavours of warm baking spices. 

 

Cinnamon, ginger, cloves, nutmeg, cardamom . . . vanilla.  All go very well with pumpkin . . .

 

But then again, so do garlic, chillies, curry, etc.  I guess they are quite happy either as a savoury treat or a sweet treat!

 

You will love these muffins. They are simple to make and smell heavenly when they are baking.

 

Moist and delicious, they are one of those mysterious baked goods whose flavour improves upon standing.

 

I always think they are at their best the day after they have been baked, but that doesn't stop me from wanting to enjoy one soon after they've been baked.

  

On the day, the day after, whenever!  These are delicious muffins no matter when you choose to enjoy them!  They are also great luncheon additions.

  

Try enjoying them along with a chicken or vegetable salad or even a bowl of soup.  A bit unconventional maybe, but really don't knock it until you try it!

Yield: 12

Author: Marie Rayner

Melt in Your Mouth Pumpkin Muffins

prep time: cook time: total time:

Sweet, golden and delectable.  Tis the season! They smell heavenly when they are baking. If you are not fond of raisins, dried cranberries also work well as do dried blueberries.

ingredients:

• 190g caster sugar (1 cup)
• 60ml vegetable oil (1/4 cup)
• 2 medium free range eggs, lightly beaten
• 135g canned pumpkin puree (3/4 cup)
• 1 tsp vanilla extract
• 60ml water (1/4 cup)
• 210g plain flour (1 1/2 cups)
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 115g raisins (3/4 cup)
• 60g chopped toasted walnuts (1/2 cup

instructions:

How to cook Melt in Your Mouth Pumpkin Muffins

1. Preheat the oven to 200*C/400*F/ gas mark 6.  Line a medium 12 cup muffin tin with some paper liners. set aside.
2. Whisk together in a bowl,  the sugar, oil, eggs, pumpkin, vanilla and water.
3. Sift together the flour, soda, baking powder, salt, cinnamon, cloves and nutmeg.  Stir all at once into the wet ingredients and mix together just until moistened. Stir in the raisins and nuts.  Cover with a tea towel and let sit on the counter top for about 20 minutes.
4. Divide the batter between the lined muffin cups.  Bake in the preheated oven for 15 minutes, until well risen and the tops spring back when lightly touched.  Tip out onto a wire rack and allow to cool slightly before serving. Delicious!

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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I think pumpkin season is one of my favourite seasons of the year.  I say bring it on.  I know people go crazy for Pumpkin Spice.  I am trying to understand that.  You see pumpkin spice all sorts this time of year. Latte's, etc. Isn't pumpkin spice just cinnamon, nutmeg, cloves and ginger?  That's what I thought.  Its funny how people's minds work.  Anyways, I hope you will bake these and enjoy them as much as we do.  I enjoyed mine with a hot cup of apple spiced tea! Yum!    

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Mother In Law's Pumpkin Bread

 

One of my very first Christmas's as a young bride my Mother In Law, Elizabeth Ramsay, sent me a gift that I have treasured for over 40 years now.  It was a handwritten notebook in which she had copied out all of her tried and trues and favourite recipes. 

 

It is old now and pretty much careworn and falling apart . . .  pages splattered and stained . . .  the handwriting is fading in many places.  I really need to copy it out into another notebook before all is lost. 

 

This delicious Pumpkin Bread is one of the recipes that she shared.   

 

It is one of my favourite recipes from out of the book, and one that I find myself wanting bake every year at this time of year  . . .  it is truly a holiday type of bread. 

 

I have made a few changed to it over the years, but not many and none that would change the integrity of this bread.  The basic recipe remains the same. 

 

She did not add any spice to hers.  I add pumpkin spice because I enjoy the flavour of pumpkin pie spice.  You can find my recipe for making your own pumpkin pie spice in my side bar if you are on a PC, or at the bottom of the page if you are on a mobile device.  It is fabulously accurate, and it adds a special touch to this bread. 

  

I also add a touch of vanilla, which she didn't do either.  But if you are going to have pumpkin pie spice in a baked good, I find that you should also add some vanilla for balance.  They just work very well together. 

 

She only added raisins.  I have added dried cranberries in addition to the raisins, although I kept the total amount to be the same quantity as her original recipe.  Raisins and cranberries together are a wonderfully festive touch.  You could also leave one or the other out and add toasted walnuts in their place.

  

Back home where I come from, you would never eat a quick bread/loaf without some butter for spreading, and through the years I developed a lightly spiced Maple Butter to serve with this beautiful loaf.

 

It makes a beautiful addition, with only the mildest addition of spice and of course maple. I use pure maple syrup. You can't get more natural than that. 

 

It is the perfect addition to something which is already quite lovely . . .  dressed up for the holidays.

 

This moist delicious bread and that creamy butter just go together like peas and carrots!  You can't have one without the other . . . 

  

Well, yes . . .  you certainly can, but why not make both and enjoy both together.  Heavenly Bliss. 

 

You can also toast the bread lightly until the edges get all gilded and golden crisp  . . .  and then spread with the butter.  Oh boy, talk about good!

 

This went down a real treat while we were listening to our favourite Christmas Music and decorating the house for the holidays.  I think I will bake some more to give to the neighbours this Christmas.

  

I am pretty sure that a loaf of this and a small container of the Maple butter for spreading will be very well received!

Yield: makes 1 medium loafAuthor: Marie Rayner

Mother In Law's Pumpkin Bread

prep time: 10 minscook time: 1 hour and 15 minstotal time: 1 hours and 25 mins

This is moist and delicious. I have added a few things through the years, but basically it is the same recipe that my MIL gave me back in 1979. It is delicious served warm with Spiced Maple Butter

ingredients:

210g plain flour (1 1/2 cups)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large free range eggs

1 tsp pumpkin pie spice (see recipe in my right side column)

1 tsp vanilla extract

190g sugar (1 cup)
180ml vegetable oil (3/4 cup, I use sunflower or rapeseed)
140g tinned pumpkin (3/4 cup)
50g raisins (1/3cup)

50g dried cranberries (1/3 cup)

For the Maple butter:

120g butter at room temperature (1/2 cup)

2 TBS pure Maple Syrup

1/4 tsp pumpkin pie spice

instructions:

First make the maple butter.  Using
an electric whisk, whisk all of the ingredients together until well
combined. Spoon into a serving dish.  Keep refrigerated and covered,
until you are ready to use.  Serve at room temperature.

Preheat the oven to 165*C/325*F/ gas mark 3.  Butter a medium loaf tin and line it with baking paper.  Set aside.

Whisk together the flour, baking powder, soda, salt and pumpkin pie spice.  Toss in the raisins and jiggle them around to coat.

Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well. 

Make
 a well in the dry ingredients and stir in the wet just to combine. 
Everything should be moist, but it is not necessary for them to be
completely smooth.  Spoon into the prepared baking tin.

Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

Let
 cool in the tin for 10 minutes before lifting out onto a wire rack to cool.  Cut into slices to serve.  Store in an
airtight container.

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I never bake this bread but what I don't think of my Mother In Law.  She and I were such good friends and so very close.  I have so many happy memories of time we spent together, baking, watching films, talking, laughing, sharing . . .  I really do miss her, especially this time of year.  Tis the season for happy memories for sure.

 Bon Appetit! 

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