Butterscotch Pumpkin Bread with Browned Butter

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Butterscotch Pumpkin Bread with Browned Butter brings pumpkin puree, brown sugar, warm spices, and dry butterscotch pudding together in one loaf. The browned butter is part of the batter, adding its own fragrant note before the bread goes into the oven.

Watch How to Make It

This is a loaf-pan bake with a defined cooling period before slicing. The finished bread is sliced only after it has cooled completely on a wire rack.

Ingredients You'll Need

All-purpose flour provides the base for the bread, while instant butterscotch pudding is added as dry, unprepared powder. The dry ingredients also include baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and ginger.

The wet ingredients are browned butter, brown sugar, pure pumpkin puree, and lightly beaten eggs. Use the listed 15-ounce can of pure pumpkin puree for this recipe.

The butter is browned separately before it is combined with the brown sugar, pumpkin puree, and eggs. Its preparation is an important part of the ingredient process because it is melted in a skillet over medium heat until golden brown and fragrant.

How To Make It

Preheat the oven to 350°F. Butter a 9×7-inch loaf pan and set aside.

In a large bowl, combine the flour, pudding mix, baking powder, baking soda, and pumpkin pie spices. Whisk until well incorporated and set aside.

In a separate bowl, combine the melted browned butter, brown sugar, pumpkin puree, and eggs. To brown the butter, melt it in a skillet over medium heat, stirring occasionally until it becomes golden brown and fragrant. Be careful not to burn it.

Stir until the ingredients are just combined. Add the wet ingredients to the dry ingredients and mix until just incorporated.

Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.

Wrapping Up

This recipe follows a straightforward bowl-and-loaf-pan process, with browned butter prepared before it is added to the pumpkin batter.

Recipe created by Cookinwithbabe for Trust Me Try It.

Butterscotch Pumpkin Bread with Browned Butter

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Ingredients

• 1 3/4 cup all purpose flour
• 1 package instant butterscotch pudding 3.4 oz., dry powder, unprepared
• tbsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 cup butter, browned and fragrant
• 1 cup brown sugar
• 1 can pure pumpkin puree 15 oz.
• 2 large eggs, lightly beaten

Instructions

• Preheat the oven to 350°F.
• Butter a 9×7-inch loaf pan and set aside.
• In a large bowl, combine the flour, pudding mix, baking powder, baking soda, and pumpkin pie spices.
• Whisk until well incorporated and set aside.
• In a separate bowl, combine the melted browned butter, brown sugar, pumpkin puree, and eggs.
• To brown the butter, melt it in a skillet over medium heat, stirring occasionally until it becomes golden brown and fragrant. Be careful not to burn it.
• Stir until the ingredients are just combined.
• Add the wet ingredients to the dry ingredients and mix until just incorporated.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 60-65 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Once cooled, slice and serve.