Oh my goodness, let me tell you about this butterscotch pudding browned butter pumpkin bread! It’s like a cozy hug in loaf form! The moment you take that first bite, you’re hit with the warm, buttery richness of browned butter, perfectly balanced by the sweet, caramel notes of butterscotch pudding. And don’t even get me started on the pumpkin—it adds such a lovely moistness and depth of flavor that just screams fall. I remember the first time I made this bread; the kitchen smelled divine, like a sweet autumn breeze. My family couldn’t resist sneaking slices before it even made it to the cooling rack! Trust me, this recipe is a game changer for your dessert table or just for a cozy night in. It’s super easy to whip up and perfect for sharing with friends or savoring all by yourself. So grab your mixing bowls and let’s dive into this delightful treat that’ll have everyone asking for seconds!

Ingredients List

1 cup butterscotch pudding mix
1/2 cup browned butter (make sure it’s nice and toasty for that rich flavor)
1 cup pumpkin puree (not pumpkin pie filling, just pure, smooth pumpkin)
1 cup granulated sugar
2 large eggs
1/2 cup milk (whole milk works best for creaminess)
2 cups all-purpose flour (spooned and leveled for accuracy)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (freshly grated is a lovely touch if you have it)

How to Prepare butterscotch pudding browned butter pumpkin bread

Preheat the Oven

First things first, let’s get that oven preheating to 350°F (175°C). Preheating is super important because it ensures that your bread bakes evenly. Trust me, nothing’s worse than a loaf that’s undercooked in the middle while the edges are already browning! So, go ahead and set your oven while you gather your ingredients. This way, everything will be ready to go when it’s time to mix!

Prepare the Wet Ingredients

In a large mixing bowl, let’s mix together the butterscotch pudding mix with the browned butter until it’s nice and smooth. The warm butter helps dissolve the pudding mix, and oh boy, the aroma already starts to fill the kitchen! Next, add in the pumpkin puree, sugar, and eggs. Give it a good stir until everything is well combined and creamy. You’re going to love how luscious this mixture looks—it’s the perfect base for our bread!

Combine the Dry Ingredients

Now, let’s move on to the dry ingredients. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together to make sure everything is evenly distributed. This step is crucial because it prevents any clumps of baking soda or powder from ruining your lovely loaf. The spices will create a warm, inviting aroma that’ll have you dreaming of cozy autumn days!

Mix Wet and Dry Ingredients

Alright, it’s time to bring it all together! Gradually add the dry mixture to the wet ingredients, and gently fold them together. I like to do this in thirds, ensuring I don’t overmix. You want everything just combined—don’t worry if you see a few lumps! Overmixing can make your bread tough, and we’re aiming for a soft, moist texture. Just think of it as a gentle hug for the batter!

Bake the Loaf

Pour the batter into a greased loaf pan, smoothing the top with a spatula. Now, it’s time for the magic to happen! Bake your loaf in the preheated oven for about 60 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean or with just a few crumbs, you’re golden! If it’s still wet, pop it back in for a few more minutes. Once it’s done, let it cool in the pan for a bit before transferring it to a wire rack. The aroma wafting through your house will be absolutely irresistible, and you’ll be counting down the minutes until you can slice into this delightful bread!

Why You’ll Love This Recipe

It’s a delicious blend of rich butterscotch flavor and warm pumpkin spices that create a cozy, comforting loaf.
Using browned butter gives this bread a nutty, deep flavor that elevates it to a whole new level of deliciousness.
The recipe is super easy to follow, making it perfect for both novice and experienced bakers alike.
It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
This bread is not just for dessert; it makes a delightful breakfast or snack option that will have everyone reaching for seconds!
It stays moist for days, so you can savor it all week long or share it with friends and family.

Tips for Success

To make your butterscotch pudding browned butter pumpkin bread truly irresistible, there are a few key tips to keep in mind! First, when browning the butter, watch it closely—it should be a lovely golden brown with a nutty aroma. Don’t let it burn, or your bread will taste bitter! Next, for measuring flour, I recommend spooning it into your measuring cup and leveling it off with a knife. This prevents packing, which can lead to a dense loaf. Also, be sure to let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set beautifully and reduces the risk of crumbling when you slice it. Lastly, don’t skip the toothpick test; it’s the best way to ensure your loaf is perfectly baked! Happy baking!

Nutritional Information

Keep in mind that the nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Each slice of this delightful butterscotch pudding browned butter pumpkin bread contains approximately:

Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

This hearty slice is not only delicious but also packed with flavors that make each bite worth it! Enjoy your baking adventure!

FAQ Section

Can I use other types of pudding mix?
Absolutely! While butterscotch pudding gives this bread its unique flavor, you can experiment with vanilla or even chocolate pudding if you’re feeling adventurous. Just keep in mind that it will change the taste a bit, but it’ll still be delicious!

What can I substitute for pumpkin puree?
If you can’t find pumpkin puree, you can use butternut squash puree or even sweet potato puree. Just make sure it’s pure and not a spiced filling! The texture and moisture will still be spot on.

How should I store leftovers?
To keep your butterscotch pudding browned butter pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly and freeze it for up to 2 months. Just let it thaw overnight when you’re ready to enjoy it again!

Can I add nuts or chocolate chips?
Oh, definitely! Chopped pecans or walnuts would add a lovely crunch, and chocolate chips would make it a decadent treat. Just fold them into the batter gently before pouring it into the loaf pan. Yum!

Why is my bread dense?
If your bread turns out dense, it could be due to overmixing the batter or packing the flour too tightly when measuring. Make sure to gently mix your ingredients until just combined and fluff your flour before measuring for best results!

Storage & Reheating Instructions

Storing your butterscotch pudding browned butter pumpkin bread is a breeze! Just place any leftovers in an airtight container at room temperature, and it should stay fresh for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap or aluminum foil and pop it in the freezer. It can last for up to 2 months in there! When you’re ready to enjoy it again, just let it thaw overnight in the refrigerator.

For reheating, I recommend slicing off a piece and warming it in the microwave for about 15-20 seconds. This way, it’ll be just warm enough to melt any butter or cream you might want to slather on top! You could also toast it lightly in a pan for a few minutes to revive that lovely crust. Trust me, it’ll taste just as delicious as the day you made it!

Cozy Butterscotch Pudding Browned Butter Pumpkin Bread Delight

Author: Louna
Total Time: 75 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A delicious blend of butterscotch pudding and browned butter pumpkin bread.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix the butterscotch pudding mix and the browned butter until smooth.
Add the pumpkin puree, sugar, and eggs. Mix well.
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture.
Pour the batter into a greased loaf pan.
Bake for 60 minutes or until a toothpick comes out clean.
Let cool before serving.

Notes

Store leftovers in an airtight container.
Can be served with whipped cream.
Best enjoyed warm.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: butterscotch pudding, browned butter, pumpkin bread

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