Pumpkin Bread w/ Butterscotch & Chocolate Chips



by NICHOLAS AMMATURO on October 10th, 2015

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 treat for our house. Enjoy.

Pumpkin Bread w/ Butterscotch & Chocolate Chips



  • 1/2 cup (1 stick) butter, softened
  • 1 pkg. (8 oz.) Cream Cheese, softened (I only use Philadelphia brand)
  • 2-1/2 cups sugar
  • 4 eggs
  • 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.


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