Pumpkin Bread with Butterscotch Chips

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For years I have made pumpkin bread and pumpkin cookies with chocolate chips.  I have eaten probably more than my fair share. And I have enjoyed them. But recently I tried substituting butterscotch or cinnamon chips for the chocolate chips. For me, it was a life changing discovery. OK, maybe that’s a bit of an exaggeration. But seriously,  the new flavor combination just blows my mind!

Don’t get me wrong, I love me some chocolate. A lot. But the chocolate pumpkin combo was never really my favorite. What about you? Are you willing to give butterscotch chips a try in your pumpkin bread? You might just find a new favorite too. 🙂

Pumpkin Bread with Butterscotch Chips

2 1/4 cups flour
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 cup butterscotch chips
2 eggs
2 cups sugar
1/2 cup oil
1 3/4 cups pumpkin (15oz can)

Whisk together dry ingredients. Stir in chips. In another bowl, beat eggs, sugar, oil, and pumpkin till smooth. Add to dry ingredients and stir just till moistened. Pour into 2 well greased and floured 8×4″ loaf pans. Bake at 325° for 55-60 minutes or till toothpick comes out clean.

Can make 6 mini loaves. Bake for about 40 minutes.
Or make 2 dozen muffins. Bake for about 25 minutes.

-If you don’t want to use the butterscotch chips, you can absolutely stick with chocolate chips. We can still be friends.



  1. Loved it!! Best recipe!! Cooked perfect and husband loved it!

  2. I love the butterscotch with pumpkin flavor! Sadly this became a “science project” because we forgot to add the baking powder, but at least we made muffins so we could make the other half of the muffins work.

  3. worst recipe ever. had to bake 1.5 hours and inside still too wet. waste of ingredients. i will never use your recipe again.

  4. Looks delicious, I have tried the butterscotch combo in my pumpkin blondies, super yummy!!

    Thanks for sharing on It’s a Keeper Thursday I am co-hosting this week and hope you will stop by.

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