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
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
Instructions
Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan.
In a large bowl, whisk together flour, pudding mix, baking powder, baking soda, and all spices.
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.
In a medium bowl, stir together browned butter, brown sugar, pumpkin purée, and eggs.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Pour batter into the prepared loaf pan.
Bake for 60–65 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
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