Butterscotch Pumpkin Bread
- 3 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups brown sugar (packed)
- 3/4 cup skim milk or 3/4 cup vanilla soymilk
- 1/3 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 4 egg whites or 1/2 cup egg substitute
- 1 (15 ounce) can pumpkin puree
- 3/4 cup butterscotch baking bits
- nonstick cooking spray
- Preheat oven to 350.
- Spray 2 (9x5-inch) loaf pans with cooking spray.
- Sift first 7 ingredients together in large bowl.
- Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist.
- Stir in butterscotch chips (Batter will be on the thicker side).
- Spoon batter equally into the loaf pans.
- Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool -- or don't. Eat it warm! Oh yeah -- .
flour, baking powder, allspice, cinnamon, nutmeg, salt, baking soda, brown sugar, milk, unsweetened applesauce, vanilla, egg whites, pumpkin puree, butterscotch baking bits, nonstick cooking spray
Taken from www.food.com/recipe/butterscotch-pumpkin-bread-443906 (may not work)