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Butterscotch Pudding Browned Butter Pumpkin Bread

Butterscotch Pudding Browned Butter Pumpkin Bread

A moist, spiced pumpkin bread enriched with nutty browned butter and sweet butterscotch pudding mix for irresistible autumn flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal

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

Fold in ½ cup butterscotch chips for ooey-gooey pockets of sweetness.

Nutrition

Calories: 280kcal
Keyword Browned Butter, Butterscotch Pudding, Fall Baking, Pumpkin Bread, Thanksgiving Dessert
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