Butterscotch Pudding Browned Butter Pumpkin Bread Recipe
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.
- 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
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
- Prepare the Pan. Butter an 8×4 inch loaf pan thoroughly to prevent sticking during baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
