🎃 Butterscotch Pudding Browned Butter Pumpkin Bread
🍞 Ingredients:
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1/2 cup (1 stick) unsalted butter
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1 cup canned pumpkin puree (not pumpkin pie filling)
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2 large eggs
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1 (3.4 oz) box instant butterscotch pudding mix (dry mix only)
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 1/2 tsp pumpkin pie spice
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1/2 tsp cinnamon
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1/4 cup milk (or buttermilk)
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1 tsp vanilla extract
🔥 Optional Add-Ins:
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1/2 cup chopped pecans or walnuts
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1/2 cup butterscotch chips or chocolate chips
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Streusel topping or glaze (see below)
🍳 Instructions:
1. Brown the Butter
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In a small saucepan, melt butter over medium heat.
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Continue cooking, swirling occasionally, until it foams and turns golden brown with a nutty smell (about 4–5 minutes).
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Remove from heat and let cool slightly.
2. Preheat oven to 350°F (175°C).
Grease and flour a 9×5” loaf pan, or line with parchment.
3. Mix wet ingredients
In a large bowl, whisk together:
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Cooled browned butter
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Pumpkin puree
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Eggs
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Sugars
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Vanilla
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Milk
4. Add dry ingredients
Sprinkle in the pudding mix, flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir just until combined — do not overmix. Fold in any add-ins if using.
5. Pour and bake
Pour batter into prepared pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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If it’s browning too fast on top, tent with foil for the last 15–20 minutes.
6. Cool & serve
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
🍯 Optional Streusel Topping:
Mix:
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1/4 cup flour
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2 tbsp brown sugar
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2 tbsp cold butter
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1/2 tsp cinnamon
Sprinkle over the batter before baking.
🍬 Optional Glaze:
Mix 1/2 cup powdered sugar + 1–2 tbsp milk + dash of vanilla or maple extract. Drizzle over cooled bread.
Would you like this recipe in muffin form or adapted for gluten-free baking?