These started as muffins but I thought they were a tad bland, so I made it into a bread.
Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
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.
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.
Per Serving: 372 calories; protein 4.7g; carbohydrates 61.8g; fat 12g; cholesterol 49mg; sodium 132.5mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.