Butterscotch Browned Butter Pumpkin Bread Recipe
This Butterscotch Pudding Browned Butter Pumpkin Bread is a moist, flavorful autumn treat combining the rich nuttiness of browned butter with the warm spices of pumpkin pie. Instant butterscotch pudding mix adds a delightful sweetness and tender crumb, making this loaf a perfect seasonal snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Total Time: 75-80 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 and 3/4 cups all purpose flour
- 1 (3.4 oz) package instant butterscotch pudding mix (dry, unprepared)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Wet Ingredients
- 1/2 cup butter, melted and browned in a skillet
- 1 cup brown sugar
- 1 (15 oz) can pure pumpkin puree
- 2 large eggs, lightly beaten
Other
- Butter, for greasing an 8×4 inch loaf pan
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter and grease an 8×4 inch loaf pan with butter to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, instant butterscotch pudding mix, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and ginger until evenly combined. Set this mixture aside.
- Brown the Butter: Melt 1/2 cup of butter in a skillet over medium heat, stirring occasionally. Continue cooking until the butter turns a golden brown color and releases a fragrant nutty aroma. Be careful not to burn it; once browned, remove from heat.
- Mix Wet Ingredients: In a separate bowl, combine the browned butter, brown sugar, pumpkin puree, and lightly beaten eggs. Stir these together until just incorporated.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients and gently mix until just combined. Avoid overmixing to maintain a tender crumb.
- Prepare to Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 65 minutes. The bread is done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once mostly cooled, slice and serve.
Notes
- Be attentive while browning the butter to ensure it doesn’t burn, which would impart bitterness.
- The instant butterscotch pudding mix adds sweetness and moisture, so additional sugar is balanced accordingly.
- Use a toothpick to check doneness; a few moist crumbs are preferable to a wet batter.
- Cool the bread before slicing to maintain its shape and texture.
- For extra flavor, consider glazing the cooled bread with a simple butterscotch or cream cheese glaze.
