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Butterscotch Pudding Pumpkin Bread

This Butterscotch Pudding Pumpkin Bread is soft, moist, and filled with cozy fall flavors. Instant butterscotch pudding adds sweetness and tenderness, while browned butter brings a rich, nutty aroma that pairs beautifully with pumpkin and warm spices. Enjoy a slice for breakfast, an afternoon snack, or a comforting autumn dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
40 minutes
Total Time: 1 hour 50 minutes
Author: Anne Carter
Servings: 10 slices

Equipment

  • 8 × 4-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Small saucepan or skillet
  • Whisk
  • Silicone spatula or wooden spoon
  • Measuring cups and spoons
  • Wire Cooling Rack
  • Toothpick

Ingredients

  • 1¾ cups all-purpose flour
  • 1 package 3.4 ounces instant butterscotch pudding mix, dry
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter
  • 1 cup packed brown sugar
  • 1 can 15 ounces pure pumpkin purée
  • 2 large eggs lightly beaten

Instructions

  • Preheat the oven to 350°F (175°C). Grease an 8 × 4-inch loaf pan with butter.
    Grease an 8 × 4-inch loaf pan with butter
  • Melt the butter in a small skillet over medium heat, stirring occasionally until it turns golden brown and smells nutty. Watch carefully to prevent burning, then remove from the heat.
  • In a large bowl, whisk together the flour, dry butterscotch pudding mix, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and ginger.
  • In a separate bowl, combine the browned butter, brown sugar, pumpkin purée, and beaten eggs. Stir until evenly blended.
    In a separate bowl, combine the browned butter, brown sugar, pumpkin purée, and beaten eggs. Stir until evenly blended.
  • Add the pumpkin mixture to the dry ingredients and stir just until combined. Avoid overmixing to keep the bread tender.
    Add the pumpkin mixture to the dry ingredients and stir just until combined. Avoid overmixing to keep the bread tender.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.

Notes

  • Use pure pumpkin purée: Do not substitute pumpkin pie filling, which already contains sweeteners and spices.
  • Brown the butter carefully: The butter should develop golden-brown flecks and a nutty aroma. Remove it from the heat as soon as it reaches this stage.
  • Measure flour accurately: Spoon flour into the measuring cup and level it off to avoid a dense loaf.
  • Don't overmix: Stir only until the flour disappears. Overmixing can make quick bread tough.
  • Check for doneness: If the top browns before the center is baked, loosely cover the loaf with foil and continue baking.
Keyword Butterscotch Pudding Pumpkin Bread