Ingredients

The following ingredients have 20 Servings
  • ⅔ cup shortening
  • 2 ⅔ cup sugar
  • 4 large eggs
  • 1 15 oz. can pumpkin puree (don't use pumpkin pie filling)
  • 2 tsp Madagascar Bourbon Pure Vanilla Extract (divided, 1 tsp for the batter, 1 for the glaze.)
  • ⅔ cup water
  • 3 ⅓ cups all-purpose flour
  • ½ tsp baking powder
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 tsp nutmeg
  • 1 ½ cups butterscotch (morsels )
  • 1 cup confectioners' sugar
  • 2 tbsp unsalted butter (melted)
  • 1 tbsp milk (whole)

Instruction

  • Pre-heat oven to 350°F.
  • In your mixer, in a large bowl, beat together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
  • Beat in the eggs, pumpkin, water and vanilla.
  • Add the flour, baking powder, baking soda, salt, nutmeg, stirring to blend.
  • Use a wooden spoon to mix in the butterscotch morsels.
  • Spoon the batter into two well-greased 9" x 5" loaf pans.
  • Bake the bread for 1 hour, or until a toothpick inserted in the middle come out clean.
  • Remove the bread from the oven and cool for at least 30 minutes on a rack. Slide a sharp knife along the edges of the bread in the pan to help loosen the bread away from the pan. Carefully invert the pan, tap a couple times on the bottom and remove the bread. Set upright on a baking rack. Let cool completely, about 2 hours.
  • In a small-medium bowl, mix together that confectoners sugar, melted butter, milk and vanilla. Drizzle over the bread with a spoon.
  • Slice and serve, or loosely wrap in plastic wrap until ready to serve.