Pumpkin Butterscotch Bread Recipe
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!
10 Servings
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
*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.