Butterscotch Pumpkin Raisin Nut Bread

Rose Mary Mogan


This originally was my basic Pumpkin Bread recipe, then I tweaked it, & then tweaked it some more, till I finally came up with this version. While it can be served plain,& can also be baked in 2 loaf pans or Bundt pan , I chose to bake it in my one piece cake pan that looks like 3 layers. Since Halloween and Thanksgiving are approaching, I chose to frost it with Cream Cheese frosting and then garnish it with these miniature Pumpkin candies and the candy corns. You can also garnish it with fresh fruit, if you like, blueberries & raspberries are very good,as well as maraschino cherries.

★★★★★ 2 votes
12 to 16 depending on appetites
35 Min
1 Hr 35 Min


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3 1/2 c
all purpose flour
3 c
1 small
box butterscotch pudding & pie filling (instant)
4 large
eggs, (room temperature
1 can(s)
canned pumpkin (16 oz) not pie filling
2 tsp
baking soda
1 tsp
1 tsp
each nutmeg, allspice, & cinnamon
1/2 tsp
1/3 c
evaporated milk
1/3 c
pumpkin liqueur
1 1/2 c
chopped nuts
1 1/2 c
plump raisins
1 c
canola or vegetable oil
1 tsp
baking powder


1 stick
butter, room temperature
1 pkg
8 ounce cream cheese, softened room temperature
1 box
powdered sugar( 1 pound)
1-2 tsp
vanilla extract

How to Make Butterscotch Pumpkin Raisin Nut Bread


  • 1PREHEAT OVEN TO 350 DEGREES F. Plump raisins by adding raisins to a small bowl and cover with water, then microwave for 5 minutes. Set aside then allow water to cool then drain water from raisins and set aside till needed.Spray cake pan with Bakers Joy and set aside till needed.
  • 2In a large mixing bowl, add the eggs, sugar and beat together till blended. Then add cooking oil & canned pumpkin and continue to beat till thourgly mixed together. Now add salt, baking powder, nutmeg, cloves, cinnamon & all spice in a medium bowl with flour & stir to mix together. Gradually add flour to egg mixture, and beat till mix, then alternately add the milk mixture when batter becomes dry.
  • 3Combine milk with pumpkin liqueur & add alternately with flour mixture. Beat till blended. Remove beater.
  • 4Add Chopped nuts and plump raisins to batter and stir with a spatula to combine. Prepare baking pan with Bakers Joy or butter & dust pan with flour, remove excess flour, and pour batter into 2 prepared 9 X 5 Inch Loaf pans.
  • 5Bake in preheated 350 degree F. oven for 90 minutes or until tooth pick inserted into center of cake comes out clean.
  • 6Let stand for 10 minutes. Remove from pans and place on wire racks and cool completely. Serve plain or top with your favorite frosting.
  • 7Cream Cheese Frosting: Cream butter with 8 ounces room temperature cream cheese and 1 pound box Powdered sugar until creamy, add 1 tsp vanilla Extract. Beat at medium speed until light & fluffy. Frost and Garnish Cake if desired. Store in fridge after frosting.

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About Butterscotch Pumpkin Raisin Nut Bread

Main Ingredient: Flour
Regional Style: American

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