Get ready to fall in love with Butterscotch Pudding Browned Butter Pumpkin Bread—a moist, cozy twist on classic pumpkin bread that’s loaded with butterscotch pudding mix and nutty browned butter goodness. This irresistible loaf will have everyone sneaking just one more slice.
Why You’ll Love This Recipe
- Lusciously moist texture thanks to butterscotch pudding
- Rich, nutty notes from homemade browned butter
- One-bowl convenience for easy cleanup
- Spiced pumpkin warmth perfect for fall gatherings
- Ready in just over an hour—ideal for busy afternoons
- Family-friendly flavor that kids and grandparents adore
- Perfect loaf for gift boxes or potluck spreads
- Customizable with chips, nuts, or glaze for endless creativity
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 (3.4 oz) package butterscotch instant pudding mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter, browned (see Tip below)
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup (8 oz) canned pumpkin puree (not pumpkin pie filling)
- ¼ cup buttermilk or whole milk (sub: plain yogurt thinned with milk)
- 1 cup butterscotch chips (optional, for extra gooey bites)
Directions
- Preheat and prep
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment for easy removal. - Brown the butter
In a small saucepan over medium heat, melt the butter. Gently swirl the pan until the milk solids turn golden brown and release a toasty aroma (about 4–5 minutes). Immediately pour into a heatproof bowl to cool slightly. (Tip: Watch carefully—browned butter goes from perfect to burnt fast!) - Mix dry ingredients
In a large mixing bowl, whisk together flour, butterscotch pudding mix, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined. The pudding mix adds sweetness and extra moisture for that melt-in-your-mouth crumb. - Blend wet ingredients
In a separate bowl, whisk cooled browned butter with granulated sugar and brown sugar. Add eggs one at a time, whisking until fully incorporated. Stir in pumpkin puree and buttermilk until the mixture is smooth and glossy. - Combine batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—avoid overmixing to keep the loaf tender. A few streaks of flour are okay. - Add butterscotch chips
If using, fold in butterscotch chips for pockets of sweet, melty goodness in every slice. (Pro tip: Toss chips in a teaspoon of flour to prevent sinking.) - Bake the bread
Transfer batter to the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 40 minutes. - Cool and slice
Allow the pumpkin bread to cool in the pan for 10 minutes, then gently lift out using the parchment. Transfer to a wire rack and let cool completely before slicing—this helps the loaf set for cleaner cuts.
Servings & Timing
Yield
One 9×5-inch loaf (10–12 slices)
Prep Time
15 minutes (including browning butter)
Cook Time
55–65 minutes (depending on oven accuracy)
Total Time
1 hour 10 minutes
Variations
- Swap butterscotch chips for semi-sweet chocolate chips to balance sweetness.
- Use gluten-free 1-to-1 flour blend for a gluten-friendly treat.
- Stir in ½ cup chopped pecans or walnuts for extra crunch.
- Drizzle with a simple maple glaze (1 cup powdered sugar + 2 Tbsp maple syrup).
- Replace pumpkin puree with sweet potato mash for a delicious twist.
- Add 1 Tbsp orange zest and a pinch of cardamom for festive flair.
Storage & Reheating
Store cooled pumpkin bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, slice and wrap each piece in plastic, then seal in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature. Reheat in a toaster oven at 300°F for 5 minutes or microwave a slice for 15–20 seconds for a warm, fresh-baked taste.
FAQs
Q: Can I use homemade pumpkin puree?
A: Absolutely—just strain excess water to match the consistency of canned puree for best results.
Q: What if I don’t have pudding mix?
A: Substitute 3 Tbsp more flour, 1 tsp vanilla extract, and 2 Tbsp butterscotch extract to mimic the flavor.
Q: Why brown the butter?
A: Browning enriches the loaf with a nutty, caramel-like aroma that pairs beautifully with pumpkin and butterscotch.
Q: My bread came out too dense—what went wrong?
A: Overmixing can develop gluten; stir just until dry bits disappear. Also check your leaveners’ freshness.
Q: Can I bake this as muffins?
A: Yes! Divide batter into lined muffin tins and bake at 350°F for 20–25 minutes until tops spring back.
Q: Is this recipe freezer-friendly?
A: Definitely—slice, wrap, and freeze. It thaws in minutes for a quick snack.
Q: Can I add spices like cloves or allspice?
A: Feel free—add up to ¼ tsp of baking spices to customize the flavor profile.
Q: How can I make this dairy-free?
A: Use dairy-free butter for browning and swap milk with almond or oat milk; check pudding mix for milk solids.
Conclusion
Butterscotch Pudding Browned Butter Pumpkin Bread brings together the best of fall flavors in one moist, flavorful loaf. With simple steps and pantry-friendly ingredients, it’s the perfect go-to recipe for cozy mornings or holiday gatherings. Give it a try, leave a comment to share your tweaks, and don’t forget to explore more pumpkin bread variations on my blog!
Butterscotch Pudding Browned Butter Pumpkin Bread
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 package butterscotch instant pudding mix (3.4 oz)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt fine sea salt
- 1/2 cup unsalted butter browned
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 cup pumpkin puree (not pie filling)
- 1/4 cup buttermilk or whole milk
- 1 cup butterscotch chips optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Melt butter in a saucepan over medium heat, swirling until golden brown and fragrant, about 4–5 minutes. Pour into a bowl to cool.
- In a large bowl, whisk flour, butterscotch pudding mix, baking soda, baking powder, spices, and salt until evenly mixed.
- In another bowl, whisk cooled browned butter with sugars. Add eggs, pumpkin puree, and buttermilk, whisking until smooth.
- Pour wet mixture into dry ingredients and fold gently until just combined, avoiding overmixing for a tender crumb.
- Gently fold in butterscotch chips for extra bursts of sweetness, tossing them in a little flour first to prevent sinking.
- Transfer batter to the prepared pan and bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
