This recipe is so simple! It’s basically the recipe on the back of the package of NESTLÉ® TOLL HOUSE® Butterscotch morsels but with one less egg and some pumpkin puree! Once you make this, it will become a staple in your home every fall.

Pumpkin Butterscotch Oatmeal Bars

by Brandi Milloy

Ingredients

• 1 1⁄4cups unsifted flour

• 1 teaspoon baking soda

• 1⁄2teaspoon salt

• 1⁄2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1 cup butter, softened

• 3⁄4cup brown sugar, firmly packed

• 3⁄4cup granulated sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

• 3 cups Old-Fashioned Quaker oats

• 1(11 ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels (about 2 cups)

Directions

1. Preheat oven to 375 degrees F.

2. Combine flour, baking soda, salt, cinnamon and nutmeg in a small bowl; set aside.

3. Beat butter, granulated sugar, brown sugar, egg, and vanilla extract in a large bowl. Add pumpkin puree.

4. Gradually beat in flour mixture. Stir in oats and morsels.

5. Press into a greased baking pan.

6. Bake 18- 20 minutes or until bars have cooked through but are still soft.

7. Cool in pan before cutting.

This is going to be the only pumpkin bread recipe you need. It’s packed with pumpkin flavor and has the most amazing gooey, soft, moist thing happening that you are gonna want to just keep this recipe handy. It’s one of those recipes you wanna double or quadruple and make a few loaves for family, friends and neighbors. Makes me so happy thinking of all of you showing your care by making food for others.

The secret ingredient is two things: making sure there is plenty of pumpkin (we use a whole can of pumpkin here) and fresh squeezed orange juice. It’s not overpowering and still lets the pumpkin flavors shine. If you are into the idea of a pumpkin and orange flavor combo, add the zest of one orange and you’ll get it.

This is a recipe my family loves to make together because it kicks off the start of baking season in our home! Can’t wait to share many more recipes with you. I’d love to see your photos of your bread, tag me on instagram @BrandiMilloy and then scroll down for the recipe.

Happy baking friends!

Gooey Pumpkiny Pumpkin Bread Recipe

by Brandi Milloy

Ingredients

• 2 large eggs, room temperature

• 3/4 cup cane sugar

• 1/2 cup brown sugar

• 1 can (15 oz.) pumpkin puree

• 1/2 cup butter, melted

• 1/4 cup fresh squeezed orange or mandarin juice

• 1 and 3/4 cup all-purpose flour

• 1 tsp. baking soda

• 2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 3/4 tsp. salt

• 2/3 cup chocolate chips (or half chips, half chopped chocolate)

Directions

1. Preheat oven to 350F. Spray a 9 x 5” inch pan with non-stick spray and set aside.

2. Into a large bowl, mix the eggs together with the sugars, pumpkin, butter and orange juice.

3. Into another bowl mix the flour, baking soda, cinnamon, nutmeg and salt.

4. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate.

5. Pour the batter into the baking pan and bake for 45 minutes.

6. After 45 minutes, cover pan with aluminum foil or parchment paper to prevent the top for getting too brown and continue cooking for another 5-10 minutes. The bread is done with an inserted toothpick comes out mostly dry.

7. Allow your bread to cool before slicing. Give it 10 minutes and it will still be warm in the center and just right. Enjoy!