Why You’ll Love This Recipe

This pumpkin bread is extra moist and tender thanks to the addition of instant butterscotch pudding and the nutty richness of browned butter. The warm spices and pumpkin create classic autumn flavors while the browned butter adds a gourmet twist. It’s easy to make and sure to impress.

Ingredients

1/2 cup unsalted butter
1 box (3.4 oz) instant butterscotch pudding mix
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
1 cup canned pumpkin puree
3 large eggs
1 1/4 cups granulated sugar
1 tsp vanilla extract
Optional: 1/2 cup chopped pecans or walnuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the Butter:
In a medium saucepan, melt butter over medium heat.
Continue cooking, swirling frequently, until butter turns golden brown and smells nutty, about 4-6 minutes.
Remove from heat and let cool slightly.
Preheat Oven and Prepare Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients:
In a large bowl, whisk together flour, butterscotch pudding mix, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Combine Wet Ingredients:
In another bowl, beat eggs, sugar, pumpkin puree, vanilla extract, and browned butter until smooth.
Combine Wet and Dry:
Gradually add dry ingredients to wet mixture, stirring until just combined.
Fold in nuts if using.
Bake:
Pour batter into prepared pan.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Servings: 10
Prep time: 15 minutes
Bake time: 60-70 minutes
Total time: About 1 hour 25 minutes

Variations

Chocolate Chip: Add 1/2 cup butterscotch or chocolate chips to the batter.
Spice Level: Adjust spices to taste or use pumpkin pie spice blend.
Vegan: Use flax eggs and dairy-free butter substitutes.
Glaze: Drizzle with a simple powdered sugar glaze or cream cheese frosting.
Add Fruit: Stir in dried cranberries or chopped apples.

Storage/Reheating

Storage: Store cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw before serving.
Reheating: Warm slices in the microwave or oven before serving.

FAQs

How do I know when the bread is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I use fresh pumpkin?

Yes, but make sure it’s pureed and well-drained.

What does browned butter add?

It adds a nutty, rich flavor that deepens the taste of the bread.

Can I make muffins instead?

Yes, bake in muffin tins for 18-22 minutes.

Is this bread dense?

No, it’s moist but light and tender.

Can I omit the pudding mix?

The pudding helps keep the bread moist; omitting it will change the texture.

Can I add nuts or seeds?

Yes, pecans, walnuts, or pumpkin seeds are great additions.

How should I store leftover bread?

Keep wrapped tightly to maintain moisture.

Can I use melted butter instead of browned?

You can, but the flavor won’t be as rich.

Can I make this bread gluten-free?

Substitute all-purpose flour with a gluten-free blend.

Conclusion

Butterscotch Pudding Browned Butter Pumpkin Bread is a moist, flavorful twist on traditional pumpkin bread that brings together rich browned butter and sweet butterscotch pudding. Easy to make and bursting with warm spices, it’s a perfect treat for cozy fall mornings or anytime you want a comforting slice of sweetness.