Description
A moist and flavorful pumpkin bread infused with the warmth of browned butter and the sweetness of butterscotch pudding. Perfectly spiced, it’s an irresistible fall favorite!
Ingredients
- 1/2 cup unsalted butter
- 1 cup canned pumpkin puree
- 1 box (3.4 ounces) instant butterscotch pudding mix
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a small saucepan, melt the butter over medium heat until browned and fragrant. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the pumpkin puree, butterscotch pudding mix, brown sugar, granulated sugar, and browned butter. Mix well to combine.
- Add the eggs one at a time, beating after each addition.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the pumpkin mixture, stirring just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top evenly.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure the butter is browned but not burnt for best flavor.
- Do not overmix the batter to keep the bread tender.
- Bread can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
