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Pumpkin Butterscotch Bread Recipe

Pumpkin Butterscotch Bread Recipe

  • Author: Audrey
  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x


Vanilla Pudding Pumpkin Bread is a divine pumpkin bread recipe! It was so wonderful and well-received that I decided to experiment with the ingredients and create another crowd-worthy dish. We have a winner, folks!



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


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!


*You can subtitle some chocolate chips If you want.

How To Make it Gluten free

In place of all-purpose flour, use gluten-free flour blend with a binder like Xanthan gum.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Breakfast/Dessert
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 268
  • Sugar: 21.5 g
  • Sodium: 157 mg
  • Fat: 10.5 g
  • Carbohydrates: 40.7 g
  • Protein: 4 g
  • Cholesterol: 61.6 mg

Keywords: Pumpkin Butterscotch Bread