Butterscotch Pudding Browned Butter Pumpkin Bread
This Butterscotch Pudding Browned Butter Pumpkin Bread is a moist, flavor-packed loaf combining spiced pumpkin puree with nutty browned butter and sweet butterscotch pudding mix. Perfect for cozy fall breakfasts or dessert!
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
Store in an airtight container at room temperature for up to 3 days or freeze slices for up to 2 months.