If you can’t get enough of pumpkin treats, take a look at my Pumpkin Pie with Chocolate Swirl.
Mornings in the middle of autumn are hard. They are dark, cold and depressing, especially when your wake up time is 6 am! My only consolation in this dreary, rainy season is an abundance of pumpkins and squashes. I love that they were made bright orange! We need a splash of colour when everything else is monochrome grey.
Best Pumpkin Bread
This pumpkin loaf with a butterscotch streusel topping made a few of my mornings a bit brighter this week. I know I appear to be easily pleased but don’t be fooled, I am picky about my food. When something makes me happy it has to be pretty darn good! I mean fantastic. Soft and moist crumb flavoured with the classic autumnal spices of cinnamon, nutmeg, ginger and cloves is hard to beat! In addition to cinnamon and nutmeg, I used store bought mixed spice, which is a combination of a few favourites mentioned above. However, if you are in the US or Canada, feel free to use a pumpkin spice mix.
Streusel Topping
I am not going to lie to you, the best part of this pumpkin loaf is the butterscotch streusel. I feel that by adding it on top of a regular pumpkin bread it got propelled in the category of uber-delicious treats. Made simply by mixing butter, brown sugar, flour, butterscotch chips and chopped walnuts (optional). Then flavoured with the warming spices of cinnamon, nutmeg, and pumpkin spice (or mixed spice in the UK) this streusel topping is outrageously delicious.
Recipe Tips
And of course it’s easy to make. All you need to do is mix the wet ingredients and dry ingredients separately. Then combine and sprinkle the streusel topping on. Pop it in the oven and enjoy!! I used a loaf pan liner for an easy removal, which I highly recommend. If you can’t find the liners, you can use parchment paper instead. Or just grease your loaf pan very well.
Suitable Substitutes
If canned pumpkin puree is not available, you can easily make your own by roasting the pumpkin pieces in the oven until fork tender, then processing the cooked flesh in a blender or food processor until smooth. One important tip is to drain your homemade pumpkin puree once it’s been made. You will be surprised by the amount of liquid being drained. This way the pumpkin flavour will be more concentrated and the texture more suitable for baking. If butterscotch chips are difficult to find, substitute with peanut butter or toffee chips or make your own by crushing up butterscotch candy!
More Pumpkin Recipes to Try:
Spiced Pumpkin Molten Mug Cake Toffee Pumpkin Muffins Spiced Pumpkin and Chocolate Cake with Cinnamon Maple Frosting
This recipe was originally published in 10/2015. Updated with new photos, text and recipe tips and republished in 10/2020.
