Pumpkin-Butterfinger Loaf

Butterfinger-Pumpkin Bread


*1 3/4 cups all-purpose flour

*1 tsp. baking powder

*3/4 tsp. baking soda

*1/2 tsp. salt

*1 tsp. ground ginger

*1/4 tsp. ground cardamom

*1/2 tsp. ground cinnamon

*2 large eggs

*3/4 cup firmly packed brown sugar

*1/2 cup sugar

*1 cup canned pumpkin (not pumpkin pie filling)

*1 tsp. vanilla extract

*1/4 cup canola or vegetable oil

*1 1/2 cups coarsely chopped Butterfingers (about 14 mini candy bars)


*Preheat oven to 350°F. Butter a 9x5x3-inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.

*In a large bowl, combine the flour, baking powder, baking soda, salt, ginger, cardamom, and ginger. Set aside.

*With an electric mixer, beat the eggs for about 1 minute, until frothy. Add both sugars and beat until creamy and thick, about 1 to 2 minutes. Stir in the pumpkin, vanilla, and oil until smooth. Stir in the Butterfingers. Add the dry ingredients and stir just until combined. Scrape the batter into the prepared pan and smooth the top. 

*Bake for 50 to 60 (it was more like 65 minutes for me) until the loaf is well browned and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and turn the loaf right side up on the rack to cool completely. Cut with a serrated knife.