Saturday, November 01, 2008

Butterscotch Halloween Breakfast Bread

Butterscotch Halloween Breakfast Bread

  • 2 large eggs
  • 1 cup granulated sugar or 24 packets of Splenda
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 ½ cup cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 package (3.4 oz) instant butterscotch pudding mix
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup canned pumpkin or fresh mashed pumpkin

  • ¼ cup flake coconut
  • ¼ cup walnuts
  • ¼ cup raisins
  • ½ cup unsweetened apple juice


· 1 cup powdered sugar

· 2 tbsp brown sugar

· ½ tbsp cinnamon

· 2 tbsp margarine or butter, softened

· 1 tsp pure vanilla

· 1 to 3 tbsp milk

Grease and flour a 9x5 inch loaf pan or spray with baking spray such as Pam, and flour. Preheat oven to 350 degrees.

In small bowl, mix the nuts with the coconut and soak in apple juice.

In another small bowl, add 1 to 3 tbsp of milk to glaze ingredients to form glaze consistency.

In a large mixing bowl with electric mixer, beat together the eggs, sugar, oil and applesauce until well blended; beat in vanilla.

In another bowl, combine the flour, baking powder, soda, salt, pudding mix, and spices.

Slowly beat dry ingredients into the first mixture, alternating with the pumpkin, just until blended. Stir in soaked nut mixture.

Spoon into prepared pan. Bake for 55 minutes to 1 hour, or until toothpick inserted in center comes out clean. Drizzle on glaze and cool in pan for 10 minutes; remove loaf to wire rack to cool completely.

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