Butterscotch Pudding Browned Butter Pumpkin Bread Recipe

Introduction

This Butterscotch Pudding Browned Butter Pumpkin Bread is a delightful twist on classic pumpkin bread, featuring rich browned butter and a hint of butterscotch sweetness. Moist, flavorful, and perfect for fall or any time you crave a cozy treat.

Ingredients

• 3/4 cup all-purpose flour
• 1 (3.4 oz.) package instant butterscotch pudding (dry powder, unprepared)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 cup butter, melted in skillet until browned and fragrant
• 1 cup brown sugar
• 1 (15 oz.) can pure pumpkin puree
• 2 large eggs, lightly beaten

Instructions

1. Step 1: Preheat your oven and butter an 8×4 inch loaf pan. In a large bowl, combine the flour, butterscotch pudding mix, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and ginger. Whisk together until evenly mixed and set aside.
2. Step 2: In a skillet over medium heat, melt the butter while stirring occasionally until it browns and becomes fragrant. Be careful not to burn it. Transfer the browned butter to another bowl and stir in the brown sugar, pumpkin puree, and lightly beaten eggs until just combined.
3. Step 3: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing to keep the bread tender.
4. Step 4: Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
5. Step 5: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra texture, fold in 1/2 cup chopped nuts or chocolate chips before baking.
• If you prefer a spicier bread, increase the pumpkin pie spice to 3 teaspoons.
• Use fresh pumpkin puree for a more natural flavor, but make sure it’s well-drained to avoid a soggy bread.

Storage

Store the pumpkin bread tightly wrapped at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, warm slices in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla pudding instead of butterscotch?

Yes, vanilla pudding will work fine, but it will change the flavor profile. Butterscotch pudding adds a richer, caramel-like sweetness that pairs wonderfully with the pumpkin.

How do I know when the bread is fully baked?

The bread is done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the toothpick is wet, bake a little longer and check again.

Butterscotch Pudding Browned Butter Pumpkin Bread Recipe

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4.7 from 84 reviews

This Butterscotch Pudding Browned Butter Pumpkin Bread is a moist and flavorful quick bread that combines autumn spices with the rich taste of browned butter and the sweetness of butterscotch pudding. It’s perfect for fall breakfasts, snacks, or dessert, offering a unique twist on traditional pumpkin bread with added depth from the browned butter and instant pudding mix.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 60-65 minutes
• Total Time: 75-80 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup all purpose flour
• 1 (3.4 oz.) package instant butterscotch pudding (dry powder, unprepared)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger

Wet Ingredients

• 1/2 cup butter, melted in skillet until browned and fragrant
• 1 cup brown sugar
• 1 (15 oz.) can pure pumpkin puree
• 2 large eggs, lightly beaten

Instructions

1. Prepare the Pan. Butter an 8×4 inch loaf pan thoroughly to prevent sticking during baking.
2. Combine Dry Ingredients. In a large bowl, whisk together the all purpose flour, instant butterscotch pudding mix, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and ginger until evenly incorporated. Set aside.
3. Bake Browned Butter. In a skillet over medium heat, melt the butter, stirring occasionally until it turns golden brown and releases a nutty aroma. Be careful not to burn the butter; once browned, immediately remove from heat.
4. Mix Wet Ingredients. In another bowl, combine the browned butter, brown sugar, pumpkin puree, and lightly beaten eggs. Stir gently until just combined to avoid overmixing.
5. Combine Wet and Dry Mixtures. Add the wet ingredients to the dry ingredients and mix until just incorporated. Avoid overmixing to ensure a tender crumb.
6. Pour Batter and Bake. Pour the batter into the prepared loaf pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 60 to 65 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and Serve. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once mostly cooled, slice and serve.

Notes

• Make sure to brown the butter carefully over medium heat to avoid burning, stirring frequently.
• A toothpick test is key to check doneness; the bread should have moist crumbs but not wet batter.
• You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.
• For added texture, consider folding in chopped nuts or chocolate chips before baking.
• Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: butterscotch pudding, browned butter, pumpkin bread, pumpkin spice, quick bread, fall baking, autumn dessert