Butterscotch Pudding Browned Butter Pumpkin Bread is as indulgent as it sounds — moist, rich, and full of warm fall flavors, with a sweet butterscotch twist and nutty browned butter aroma. Perfect for chilly days, dessert, or even breakfast. 🍂🎃🍮
🎃 Butterscotch Pudding Browned Butter Pumpkin Bread
🍞 Ingredients (Makes 1 loaf):
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½ cup unsalted butter
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1 cup canned pumpkin puree
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¾ cup brown sugar, packed
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2 large eggs
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1 (3.4 oz) box instant butterscotch pudding mix (dry mix)
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1¼ cups all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg (optional)
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½ tsp vanilla extract
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Optional: ½ cup chopped pecans or butterscotch chips
👩🍳 Instructions:
1. Brown the Butter:
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In a small saucepan, melt butter over medium heat.
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Cook, swirling occasionally, until it turns golden brown and smells nutty — about 5–7 minutes.
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Remove from heat and let cool slightly.
2. Preheat Oven & Prepare Pan:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
3. Mix Wet Ingredients:
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In a large bowl, whisk together the browned butter, pumpkin, brown sugar, eggs, and vanilla extract until smooth.
4. Add Dry Ingredients:
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Stir in the butterscotch pudding mix, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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Mix until just combined — don’t overmix.
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Fold in nuts or butterscotch chips, if using.
5. Bake:
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Pour batter into the prepared loaf pan.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
📝 Optional Glaze:
Mix together:
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½ cup powdered sugar
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1 tbsp melted butter
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1 tbsp milk or cream
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Dash of vanilla or maple extract
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Drizzle over cooled bread for an extra sweet finish!
🍂 Tips & Variations:
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Don’t skip browning the butter — it deepens the flavor!
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Add cream cheese swirl for a cheesecake-style version.
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Want mini loaves or muffins? Adjust baking time to 20–25 minutes.