Vanilla Pudding Pumpkin Butterscotch Bread Recipe! It is a wonderful, crowd-worthy dish, and always a winner!
This Pumpkin Butterscotch Bread was a huge hit when I served it on Halloween. The kids loved this bread! I’m sure to whip this amazing bread up super soon!
Everyone is gushing over this delectable pumpkin bread laced with butterscotch. It takes very little effort to prepare, and the aroma of butterscotch and pumpkin spice will permeate your home while it bakes.
To Make Pumpkin Butterscotch Bread
Make this Pumpkin Butterscotch Brad in just a few steps with only a couple of simple ingredients!
What you need:
- pumpkin pie spice
- all-purpose flour
- Instant butterscotch pudding (dry powder, unprepared)
- baking soda
- cinnamon
- baking powder
- nutmeg
- butter
- brown sugar
- ginger
- eggs
- pure pumpkin puree
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free flour blend in place of all-purpose flour. Make sure to use a gluten-free flour blend that includes a binder such as Xanthan gum.
Steps To Make Pumpkin Butterscotch Bread
Step 1: In an 8 x 4-inch loaf pan, spread some butter. Put the flour, pudding mix, baking powder, baking soda, and spices into a large bowl and mix well. Stir together with a whisk. Put it aside.
pudding mix
Baking powder
Baking soda
Spices
Spices
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Stir together with a whisk. Put it aside.
Step 2: Melt the butter in a pan over medium heat, stirring regularly, until it turns golden brown and aromatic.
Step 3: Add the pure pumpkin, brown sugar, and eggs. Keep stirring until everything is evenly incorporated.
Pure pumpkin
Step 4: Mix the wet and dry ingredients until the dry components are barely visible. Place everything in the baking dish. In a hot oven, bake the loaf for 60–65 minutes. (*You can top up some chocolate chips if you want)
Step 5: Allow to cool in the pan for 10 minutes before transferring to a cooling rack for the remainder of the cooling process.
Step 6: After cooling, cut into slices and serve.
Seriously, this is one of the quickest bread you can prepare!
Frequently Asked Questions
Why isn’t the center of my pumpkin bread done?
The Oven’s Temperature Was Set Too High. And your oven may be 75 degrees hotter or colder than it claims to be, even if it says it’s preheated to 350 degrees F. If your oven is too hot, the bread’s crust may brown and bake before the center is done.
How can you tell when pumpkin bread is done baking?
Try poking a toothpick into the center of the loaf to make sure it’s cooked through. One telltale sign of doneness in pumpkin bread is a crack across the top, which is exactly where I look. The bread is ready when a toothpick inserted into the center comes out clean. If not, bake for a further 5-10 minutes and check again.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Butterscotch Bread Recipe
Ingredients
- 2 tsp pumpkin pie spice
- 1 and 3/4 c. all-purpose flour
- 1 3.4 ounces pkg instant butterscotch pudding (dry powder, unprepared)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1/4 tsp nutmeg
- 1/2 c. butter melted in skillet until browned and fragrant
- 1 c. brown sugar
- 1/4 tsp ginger
- 2 large eggs lightly beaten
- 1 15 ounces can pure pumpkin puree
Instructions
- Set the oven to 350 degrees F.
- Grease an 84-inch loaf pan. Combine the flour, pudding mix, baking powder, baking soda, and spices in a large mixing bowl. To combine, whisk together everything. Place aside.
- In a separate bowl, add the following ingredients: melted butter in a pan over medium heat, stirring regularly until caramelized and aromatic (careful not to burn), brown sugar, pumpkin puree, and eggs. Stir just until mixed.
- Mix the wet and dry ingredients until just blended. Pour into the prepared baking dish. In a preheated oven, bake for about 60 to 65 minutes. (When the top is set and a toothpick put into the middle comes out with a few wet crumbs on it, it's done.) Cool for 10 minutes in the pan before moving to a rack to cool fully. Cut the mostly cooled pudding into slices and serve. Enjoy!
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
