PUMPKIN BREAD W/ BUTTERSCOTCH & CHOCOLATE CHIPS
Updated: Aug 21, 2019
I love the fall, one of the best parts of living in the North East. Leaves are just starting to change and the shelves are stocked with pumpkin, might be a little overkill right now…but still gets me in the mood to cook for the season.
This is an annual fall treat for our house. Enjoy.
1/2 cup (1 stick) butter, softened
1 pkg. (8 oz.) Cream Cheese, softened (I only use Philadelphia brand)
2-1/2 cups sugar
1 can (15 oz.) pumpkin
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. Baking Powder
1 cup of butterscotch chips
1/2 chocolate chips
*can substitute the butterscotch and chocolate chips for pecans, walnuts, anything you want
Heat oven to 350°F. Beat butter, cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin.
Gradually add combined dry ingredients, mixing after each addition just until moistened. Pour into 2 greased and floured 9×5-inch loaf pans. Stir in butterscotch and chocolate chips (or other mix-ins).
Bake 55 min.or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.