Can I just say that I am super stoked that its finally fall. Not only was this summer a scorcher but it’s actually rather nice to be able to put my hoodie ( hooded sweatshirt for all you non-Boston peeps) sweatpants and fuzzy socks back on again. Fall to me means pumpkin. Pumpkin EVERYTHING!! Pumpkin bread, muffins, cakes, pasta, coffee, candles, car fresher…. Yes I actually did purchase a Dunkin’ Donuts Pumpkin latte car fresher for my car and I’m not ashamed to say it! My love for pumpkin is rather deep so this recipe was totally right up my alley!! Super MOIST and oh so pumpkin satisfying!! 😋🎃❤️
Pumpkin Chocolate toffee bread
2 cups all purpose flour
2 cups granulated sugar
1 can pumpkin purée
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cups butter ( at room temp)
1 bag of Chocolate toffee bits
Preheat oven to 325
Wet ingredients: In a large bowl, cream butter and sugar together. Mix in pumpkin purée, cinnamon and nutmeg and lastly 2 eggs. Mix on medium speed till fully combined.
In a separate bowl, add 2 cups leveled flour, salt, baking soda and powder. Sift together with a fork.
Add half of the dry ingredients to wet and mix on low speed. Once mostly combined add the other half of dry ingredients to the mixture. Once mixture is fully combined, fold in toffee bits.
Using a standard bread pan, grease all sides and bottom with butter and pat flour in and on all sides or you can of course just use a non stick spray. Add pumpkin mixture and fill to the top.
Bake pumpkin bread for approx 65-70 mins checking with a tooth pick between 50-55 mins. Depending on your “own” ovens temp, bread could have a longer or shorter cooking time. Remove, cool and serve.
Cooking time: approx 65-70 mins