Why You’ll Love Butterscotch Pudding Browned Butter Pumpkin Bread Recipe
This Butterscotch Pudding Browned Butter Pumpkin Bread is the ultimate cozy treat for fall and beyond. The browned butter adds a rich, nutty depth, while the butterscotch pudding ensures a soft, moist texture. It’s sweet, warmly spiced, and just indulgent enough to serve as both a dessert or a breakfast loaf. Whether you’re enjoying it with coffee or gifting it to a friend, this pumpkin bread brings comforting homemade flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1/2 cup unsalted butter
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1 cup canned pumpkin puree
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1 box (3.4 ounces) instant butterscotch pudding mix
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1/2 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 and 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
Directions
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Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
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In a small saucepan, melt the butter over medium heat until browned and fragrant. Remove from heat and let it cool slightly.
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In a large mixing bowl, combine the pumpkin puree, butterscotch pudding mix, brown sugar, granulated sugar, and browned butter. Mix well to combine.
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Add the eggs one at a time, beating after each addition.
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In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
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Gradually fold the dry ingredients into the pumpkin mixture, stirring just until combined. Do not overmix.
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Pour the batter into the prepared loaf pan, smoothing the top evenly.
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Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Calories: Approximately 280 kcal per serving
Variations
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Add-ins: Mix in chopped pecans, walnuts, or chocolate chips for added texture and flavor.
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Topping: Sprinkle with a streusel topping or a dusting of powdered sugar for a bakery-style finish.
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Glaze: Drizzle with a simple vanilla or maple glaze for extra sweetness.
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Mini Loaves: Divide the batter into mini loaf pans and reduce the baking time to around 30–35 minutes.
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Muffins: Use the batter to make pumpkin muffins—bake at 350°F for about 20–22 minutes.
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Spice Boost: Add a pinch of cloves or ginger for deeper spice flavor.
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Gluten-Free Option: Substitute a gluten-free all-purpose flour blend.
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Dairy-Free Option: Use dairy-free butter and check that the pudding mix is dairy-free.
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Less Sweet: Reduce the sugar slightly if you prefer a less sweet loaf.
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Pumpkin Swap: Try using mashed sweet potato instead of pumpkin for a twist.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5–6 days. To freeze, wrap the loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. To reheat, warm a slice in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
FAQs
What does browned butter add to the bread?
Browned butter adds a nutty, rich flavor that enhances the overall warmth and depth of the bread.
Can I use homemade pumpkin puree instead of canned?
Yes, just make sure it’s well-drained and smooth for the best texture.
Is the butterscotch pudding essential?
Yes, it adds moisture and a unique sweetness that sets this bread apart.
Can I make this recipe into muffins?
Absolutely. Just bake in a muffin tin at 350°F for about 20–22 minutes.
How do I know when the bread is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Can I make this ahead of time?
Yes, the flavor actually improves after a day. Store it tightly wrapped at room temperature or in the fridge.
Is this bread overly sweet?
It’s sweet but balanced, thanks to the spices and pumpkin. You can adjust sugar levels to taste.
Can I freeze the whole loaf?
Yes. Wrap it well and freeze for up to 3 months. Thaw overnight before serving.
What kind of pudding should I use?
Use instant butterscotch pudding mix (not cook-and-serve) for best results.
Do I need a mixer for this recipe?
No mixer needed—just a whisk and spatula will do the job perfectly.
Conclusion
Butterscotch Pudding Browned Butter Pumpkin Bread is a cozy, flavor-packed twist on classic pumpkin bread. With warm spices, sweet butterscotch, and the richness of browned butter, it’s a recipe you’ll want to bake again and again. Whether you’re prepping for the holidays, a fall gathering, or just craving something sweet and spiced, this bread is sure to satisfy.
