Pumpkin Butterscotch Bread

Mmm... now that the weather is getting a bit colder, it is time to break out the sweet breads! This is my own twist on a classic and I must say, it is now at the top of my list of yummy sweet breads that I have tasted. Who would have thought butterscotch could make such a big difference?

INGREDIENTS:
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 15 oz can pumpkin puree
1 cup sugar
8 T unsalted butter (one stick), melted and cooled
2 large eggs
2 tsp vanilla extract
1 cup butterscotch chips (or you could follow the traditional recipe and add toasted pecans or walnuts)

1. Adjust an oven rack to lower middle position and heat the oven to 350 degrees. Generously coat a 9x5 inch loaf pan with vegetable oil or spray.

2. Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg and ginger together in a large bowl. Whisk the pumpkin, sugar, melted butter, eggs and vanilla together in a separate bowl until frothy.

3. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Fold in the butterscotch chips. The batter will be very thick.

4. Scrape the batter into the prepared pan and smooth the top. Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45-55 minutes.

5. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

From the America's Test Kitchen Family Cookbook, p. 588.