This Butterscotch Pudding Browned Butter Pumpkin Bread is a cozy, moist loaf bursting with warm spices, rich browned butter, and a sweet butterscotch twist—perfect for autumn mornings or holiday gatherings.
Why You’ll Love Butterscotch Pudding Browned Butter Pumpkin Bread
• Incredibly moist texture thanks to instant butterscotch pudding mix
• Deep, nutty flavor from homemade browned butter
• Easy one-bowl method—minimal dishes to clean
• Perfect fall and Thanksgiving treat that fills your home with spice aromas
• Ready in under 90 minutes from start to slice
• Versatile enough for breakfast toast, dessert slices, or gift-giving
• Keeps well—make ahead for busy holiday mornings
• Crowd-pleaser for potlucks, coffee dates, and cozy family nights
Ingredients
• 8 tablespoons (1 stick) unsalted butter (see tip for browning)
• 1 (3.4-ounce) package instant butterscotch pudding mix
• 1¾ cups all-purpose flour (or gluten-free 1:1 baking flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 (15-ounce) can pure pumpkin puree (not pumpkin pie mix)
• ½ cup buttermilk (or plain yogurt)
• 1 teaspoon pure vanilla extract
(Optional: ½ cup butterscotch chips for extra pockets of sweetness)
Directions
- Brown the Butter
Place butter in a light-colored saucepan over medium heat. Swirl continuously until it foams, then turns golden brown with toasty aromas (about 4–6 minutes). Watch closely—small brown bits signal perfect nutty flavor. Transfer to a bowl to cool slightly. - Preheat Oven and Prepare Pan
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving a 1-inch overhang for easy removal and even baking. - Mix Dry Ingredients
In a large mixing bowl, whisk together flour, instant butterscotch pudding mix, baking powder, baking soda, cinnamon, nutmeg, and salt until uniformly combined. - Cream Sugars with Browned Butter
In another bowl, stir granulated and brown sugars into the warm browned butter. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract. - Add Pumpkin and Buttermilk
Fold pumpkin puree and buttermilk (or yogurt) into the sugar-butter mixture until smooth. The batter will be thick and velvety. - Combine Wet and Dry Mixtures
Pour wet ingredients into the dry ingredient bowl. Gently fold with a rubber spatula until no streaks of flour remain—avoid overmixing to keep your loaf tender. - Bake to Golden Perfection
Pour batter into the prepared loaf pan, smoothing the top with a spatula. (Optional: sprinkle butterscotch chips evenly across the surface.) Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool and Slice
Let the bread rest in the pan for 15 minutes to set. Lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing. Warm slices taste divine, but fully cooled bread holds its shape best.
Servings & Timing
Yield: 1 loaf (about 10–12 generous slices)
Prep Time: 20 minutes (including browning butter)
Bake Time: 55–65 minutes
Cool Time: 15 minutes in pan + 20 minutes on rack
Total Time: Approximately 1 hour 40 minutes
Variations
• Chocolate Swirl: Fold ½ cup of melted dark chocolate into half the batter before baking.
• Maple Pecan: Replace butterscotch chips with chopped pecans and drizzle maple syrup on top.
• Gluten-Free: Use a certified gluten-free 1:1 flour blend.
• Vegan Twist: Swap eggs for flax eggs and use plant-based milk yogurt.
• Spiced Up: Add ½ teaspoon ground ginger and a pinch of cloves for extra warmth.
• Mini Loaves: Divide batter into mini loaf pans—bake 30–35 minutes for smaller portions.
Storage & Reheating
Store unused bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for 1 week. For longer storage, freeze slices in a sealed bag for up to 3 months; thaw at room temperature. Reheat individual slices in a toaster oven or microwave (10–15 seconds) until just warm.
FAQs
Q: Can I skip browning the butter?
A: You can, but you’ll miss the deep, nutty flavor that sets this loaf apart—browning adds an irresistible richness.
Q: Why is there butterscotch pudding in pumpkin bread?
A: Instant butterscotch pudding mix boosts moisture, gives a hint of caramel sweetness, and tenderizes the crumb.
Q: My loaf sank in the middle—what happened?
A: Likely underbaking or opening the oven too early; ensure the toothpick test is clean before removing.
Q: Can I use homemade pumpkin puree?
A: Absolutely—just drain excess water so batter isn’t too wet.
Q: Are there dairy-free pudding options?
A: Yes, look for vegan instant pudding mixes or omit pudding and increase flour by ¼ cup.
Q: Can I halve the recipe?
A: Yes, use an 8×4-inch pan and bake 45–50 minutes, checking doneness early.
Q: How do I make this nut-free?
A: Browned butter is nut-free, but omit nuts or chips on top to keep it safe.
Q: Will this work at high altitude?
A: You may need to add 1–2 tablespoons extra flour and reduce baking soda slightly; monitor bake time closely.
Conclusion
This Butterscotch Pudding Browned Butter Pumpkin Bread brings together fall spices, the warmth of browned butter, and a sweet butterscotch surprise in every slice. It’s a foolproof crowd-pleaser for cozy weekends, holiday brunches, or a sweet pick-me-up. Give it a try, let me know how it warms your home, and hop over for more delightful pumpkin recipes!
Butterscotch Pudding Browned Butter Pumpkin Bread
Ingredients
- 8 tablespoons unsalted butter for browning
- 1 package instant butterscotch pudding mix 3.4 oz
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 2 large eggs room temperature
- 15 ounces pumpkin puree not pie mix
- 1/2 cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Melt butter over medium heat, swirling until it foams and turns golden brown. Transfer to a bowl to cool slightly.
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Whisk together flour, butterscotch pudding mix, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Stir sugars into browned butter; beat in eggs one at a time, then stir in vanilla until smooth.
- Fold pumpkin puree and buttermilk (or yogurt) into the sugar mixture until just combined.
- Gently fold wet ingredients into dry until no flour streaks remain—avoid overmixing for tenderness.
- Pour batter into pan, smooth the top, and bake 55–65 minutes until a toothpick comes out clean.
- Let bread cool in pan 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
