Randy the Chef Recipe ⋆ Toffee Pumpkin Spice Bread

These started as muffins but I thought they were a tad bland, so I made it into a bread.

Ingredients

• cooking spray
• 2 cups all-purpose flour
• 1 ½ cups white sugar
• 1 tablespoon cinnamon sugar
• 2 teaspoons ground nutmeg
• 1 teaspoon baking powder
• 1 cup milk
• 2 eggs
• ¼ cup pumpkin butter
• ¼ cup canola oil
• ½ cup toffee bits

Cooking Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
2. Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
3. Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.

Nutrition Facts

• calories372.4
• carbohydrateContent61.8 g
• cholesterolContent49 mg
• fatContent12 g
• fiberContent0.9 g
• proteinContent4.7 g
• saturatedFatContent3.7 g
• sodiumContent132.5 mg
• sugarContent33.9 g