Looking for a next-level pumpkin bread that goes beyond the basics? Meet your new fall favorite: Butterscotch Pudding Browned Butter Pumpkin Bread. Yes, it’s a mouthful—but one bite of this rich, moist, spiced loaf and you’ll see why it deserves every word in its name. The magic combo of creamy butterscotch pudding, nutty browned butter, and cozy spices makes this a fall baking superstar you’ll come back to again and again.
This isn’t your average pumpkin bread—it’s plush, deeply flavored, and smells so good, you’ll want to bottle it up and wear it as perfume.
Why You’ll Love This Pumpkin Bread
- Incredibly moist and flavorful thanks to pudding mix
- Browned butter adds a rich, nutty depth
- Perfect for breakfast, dessert, or gifting
- Easy to make with pantry staples and one bowl
Ingredients You’ll Need
- 1 3/4 cups all-purpose flour
- 1 (3.4 oz) pkg instant butterscotch pudding mix
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsalted butter (browned)
- 1 cup brown sugar
- 1 (15 oz) can pumpkin purée
- 2 large eggs, lightly beaten
How to Make Butterscotch Pumpkin Bread
- Preheat oven to 350°F. Grease an 8×4 inch loaf pan.
- In a large bowl, whisk together flour, pudding mix, baking powder, baking soda, and all the spices.
- In a skillet over medium heat, melt butter and stir constantly until it turns golden brown and smells nutty—about 5–7 minutes. Remove from heat.
- In a medium bowl, combine browned butter, brown sugar, pumpkin, and eggs. Stir just until mixed.
- Pour wet ingredients into the dry mixture. Stir gently until just combined—don’t overmix.
- Pour batter into prepared loaf pan.
- Bake for 60–65 minutes, or until the top is set and a toothpick comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Baking Tips for the Best Pumpkin Bread
- Don’t skip browning the butter—it’s what gives this loaf its signature flavor.
- If your top is browning too fast, cover it loosely with foil during the last 10–15 minutes of baking.
- Let the bread cool fully before slicing to get the cleanest, neatest cuts.
Why This Bread Means Fall to Me
This recipe came to life during one of my favorite fall rituals: cleaning out the pantry for the season. I found a lonely box of butterscotch pudding and a can of pumpkin and thought, “Let’s see what happens.” The result was pure magic. Now, this bread is part of our family’s fall traditions—from lazy Sundays to holiday mornings, it’s always welcome at the table (or wrapped as a thoughtful gift for friends and neighbors).
What to Serve with Pumpkin Bread
Serve a warm slice with a pat of butter or a drizzle of maple syrup. Pair it with a cup of coffee, chai, or spiced cider for the coziest combo. It also makes a great sidekick to yogurt and fruit for a quick fall breakfast.
How to Store and Freeze
Store your pumpkin bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5. It also freezes beautifully—just wrap slices or the whole loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temp or microwave individual slices.
FAQs About This Fall Baking Favorite
Can I use a different pudding flavor?
Vanilla or even banana pudding works, but butterscotch gives it a deeper caramel flavor.
What’s the best way to brown butter?
Use medium heat, stir constantly, and remove from heat once it smells nutty and turns golden.
Can I add mix-ins?
Definitely! Try chocolate chips, chopped pecans, or a brown sugar streusel topping.
The Fall Loaf You’ll Crave All Season
This pumpkin bread is everything you want in a fall treat—moist, flavorful, and easy to bake. With the rich addition of butterscotch pudding and browned butter, it’s the cozy comfort food you didn’t know you needed. Bake a loaf (or two!) and let the autumn vibes roll in.
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Pumpkin Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (8 slices) 1x
Description
Butterscotch Pudding Browned Butter Pumpkin Bread is the ultimate fall loaf—ultra moist, richly spiced, and bursting with warm, nutty flavor. Instant butterscotch pudding adds deep caramel notes while browned butter brings a cozy, toasted aroma to every bite. Easy to make with pantry staples, this one-bowl recipe is perfect for breakfast, dessert, or gifting all season long.
Ingredients
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1 3/4 cups all-purpose flour
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1 (3.4 oz) pkg instant butterscotch pudding mix
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1 tbsp baking powder
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1 tsp baking soda
-
2 tsp pumpkin pie spice
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
-
1/4 tsp ground ginger
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1/2 cup unsalted butter (browned)
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1 cup brown sugar
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1 (15 oz) can pumpkin purée
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2 large eggs, lightly beaten
Instructions
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Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan.
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In a large bowl, whisk together flour, pudding mix, baking powder, baking soda, and all spices.
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In a skillet over medium heat, melt the butter. Stir constantly until it turns golden brown and smells nutty (5–7 minutes). Remove from heat.
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In a medium bowl, stir together browned butter, brown sugar, pumpkin purée, and eggs.
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Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
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Pour batter into the prepared loaf pan.
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Bake for 60–65 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
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Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Browning the butter is essential for that deep, rich flavor.
If the top darkens too quickly, tent with foil in the last 10–15 minutes.
Let the loaf cool fully before slicing for clean cuts.
Add-ins like chocolate chips or chopped pecans are a great variation.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American