Directions
1. Brown the Butter
Start by browning your butter. In a saucepan over medium heat, melt the butter until it begins to foam. Stir continuously until it turns golden brown and smells nutty. Remove from heat and let cool.
2. Mix Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and eggs. Add in the vanilla extract and the cooled browned butter. Stir until fully combined.
3. Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, baking powder, salt, spices, and the butterscotch pudding mix.
4. Combine and Mix
Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Stir just until combined. Do not overmix.
5. Add Optional Extras
Fold in chopped nuts or butterscotch chips if desired.
6. Bake
Pour the batter into a greased or parchment-lined loaf pan. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with a pat of butter—or just enjoy it as-is!
Nutritional Information (Approx. per slice)
- Calories: 280
- Fat: 12g
- Carbohydrates: 39g
- Sugars: 22g
- Protein: 4g
- Fiber: 2g
This bread offers more than just indulgence—it’s packed with comforting seasonal flavor and a bit of energy to fuel your day.
Common Mistakes to Avoid
Even the best recipes can go sideways. Avoid these pitfalls for the perfect loaf:
- Overmixing the batter – This leads to dense, rubbery texture. Mix until just combined.
- Skipping the browning step – Browning butter adds a complex, nutty flavor you can’t replicate with plain melted butter.
- Using pumpkin pie filling – Always use pure pumpkin puree to control sweetness and texture.
- Not cooling the browned butter – Hot butter can cook the eggs prematurely if not cooled slightly before mixing.
Helpful Tips
To take your Butterscotch Pudding Pumpkin Bread to the next level, try these expert tricks:
- Use fresh spices – Ground cinnamon, nutmeg, and ginger lose potency over time. Fresh spices mean fuller flavor.
- Add a streusel topping – Mix 2 tbsp butter, ¼ cup flour, and 2 tbsp brown sugar for a crunchy topping.
- Freeze for later – This bread freezes beautifully. Wrap slices individually for quick treats on the go.
- Drizzle with glaze – A light maple or cream cheese glaze makes this a showstopper at brunch or holidays.
Conclusion
Whether you’re cozying up with a warm drink or looking for the perfect fall dessert to impress, this Butterscotch Pudding Browned Butter Pumpkin Bread hits all the right notes. It’s rich, moist, and bursting with fall flavor—an irresistible combo of butterscotch warmth, nutty depth, and pumpkin spice perfection.
So go ahead—save this recipe, share it with friends, and add it to your baking list this season. Your kitchen (and your taste buds) will thank you.
