Description
Butterscotch Pudding Browned Butter Pumpkin Bread is a rich and moist fall-inspired loaf featuring pumpkin puree, nutty browned butter, and instant butterscotch pudding mix. It’s easy to make and perfect for breakfast, dessert, or gifting.
Ingredients
- 1/2 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 box (3.4 oz / 96 g) instant butterscotch pudding mix
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a small saucepan, melt the butter over medium heat. Cook until golden brown and nutty in aroma. Remove from heat and cool slightly.
- In a large bowl, whisk together browned butter, pumpkin puree, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, whisking after each addition.
- Stir in the dry butterscotch pudding mix until fully incorporated.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients, mixing until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add nuts or butterscotch chips for texture and sweetness.
- Use whole wheat flour for a heartier version.
- Enhance with cinnamon and nutmeg for spiced flavor.
- Let flavors develop overnight for even better taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
