Description
Butterscotch Pudding Browned Butter Pumpkin Bread is a moist, flavorful quick bread that combines nutty browned butter with warm pumpkin spices and sweet butterscotch pudding for an irresistible autumn treat. Perfect for breakfasts, snacks, or dessert, this loaf is tender, aromatic, and easy to make.
Ingredients
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1/2 cup unsalted butter
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1 box (3.4 oz) instant butterscotch pudding mix
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1 3/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground cloves
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1/2 tsp ground ginger
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1 cup canned pumpkin puree
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3 large eggs
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1 1/4 cups granulated sugar
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1 tsp vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
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Brown the Butter:
Melt butter in a medium saucepan over medium heat. Cook, swirling frequently, until golden brown and nutty in aroma (4-6 minutes). Remove from heat and 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:
Whisk together flour, butterscotch pudding mix, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. -
Combine Wet Ingredients:
Beat eggs, sugar, pumpkin puree, vanilla extract, and browned butter in another bowl 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 and bake 60-70 minutes, or until toothpick inserted in center comes out clean. -
Cool:
Let bread cool in the pan for 15 minutes, then transfer to wire rack to cool completely.
Notes
Add butterscotch or chocolate chips for extra sweetness.Adjust spices or use pumpkin pie spice for convenience.Substitute flax eggs and dairy-free butter for a vegan version.Drizzle with powdered sugar glaze or cream cheese frosting.Add dried cranberries or chopped apples for variation.
