Ingredients:

  • 1 ¾ cups (220g) All-purpose flour
  • 1 package (3.4 oz / 96g) Instant Butterscotch Pudding mix
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Salt
  • 1 ½ tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • 1 cup (245g) Pumpkin puree
  • ½ cup (100g) Granulated sugar
  • ½ cup (100g) Brown sugar, packed
  • 2 Large eggs, room temperature
  • ½ cup (120ml) Vegetable oil
  • 1 tsp Vanilla extract
  • 1 cup (170g) Butterscotch chips

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. In a medium bowl, whisk together the flour, dry pudding mix, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
  2. In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, followed by the oil and vanilla extract. Whisk vigorously until the mixture is glossy and completely emulsified.
  3. Gently fold the dry ingredients into the wet mixture using a silicone spatula. Stop as soon as no flour streaks remain to avoid overworking the gluten. Fold in ¾ cup of the butterscotch chips.
  4. Pour the batter into the prepared loaf pan and sprinkle the remaining ¼ cup of butterscotch chips on top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.