butterscotch pudding browned butter pumpkin bread
I recently developed a pumpkin bread recipe that is very similar to this called Vanilla Pudding Pumpkin Bread. It was so delicious and so well received, that I decided to play with the ingredients a bit and come up with another blog worthy recipe. Folks, we have a winner!
~ preheat oven to 350 degrees F. ~
1 and 3/4 cup all purpose flour
1 (3.4 oz.) pkg instant butterscotch pudding (dry powder, 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
1/2 cup butter, melted in skillet until browned and fragrant
1 cup brown sugar
1 (15 oz.) can pure pumpkin puree
2 large eggs, lightly beaten
Butter an 8×4 inch loaf pan. In a large bowl, combine: flour, pudding mix, baking powder, baking soda and spices. Whisk to incorporate. Set aside.
In another bowl, combine: butter that has been melted in a skillet over medium heat and stirred occasionally until browned and fragrant. (Be careful not to burn.), brown sugar, pumpkin puree and eggs. Stir until just combined.
Add wet ingredients to dry ingredients and mix until just combined. Pour into prepared pan. Bake 60 to 65 minutes in preheated oven. (You’ll know it’s done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs on it.) Cool in pan for 10 minutes before transferring to a rack to cool completely. Once mostly cool, cut into slices and serve.
Enjoy!
~Melissa
Is a Tablespoon of baking powder correct? Or should it be a teaspoon? Thank you!
1 Tablespoon is correct. 🙂
sounds like something I’d like
Can you use almond flour instead of regular flour?
I’ve never tried that so I can’t say for sure. You may want to sub some all purpose flour if you try it. I don’t think using all almond flour would work.
Would this be too moist to bake in a cast iron skillet?
I’ve never tried it, but I bet it would work 🙂
Can any instant pudding be used in this? It sounds good but my husband doesn’t like butterscotch.
Sure! You can use whatever flavor you like 🙂
Would this work with SF pudding?
Hello Susan 🙂
I’ve never tried making this bread using sugar free pudding, but I bet it would work.
Hi there…. Just making sure. You really add pumpkin spice on top of the cinnamon and nutmeg listed later in the recipe?
Thanks!
Wendy
Hello 🙂
Yes, I add both, but you can add less if you like. I like to really be able to taste the spices. Hope that helps!
~M
Love the looks of this!
Thank you for sharing
Melissa, I have made this bread several times and I love it.
I wanted to check with you and see if the cinnamon, nutmeg and ginger listed in the recipe is in addition to the pumpkin pie spice?
I am not sure about this.
I checked the comment section but they are not coming up on my phone.
Can you email me at [email protected]?
Thank you so much!!!!!
Just a question–both pumpkin pie spice AND the individual spices? Seems pretty spicy to me.
I add them as indicated in the recipe, but you certainly don’t have to. If you think it seems too spicy, just add less.
I am going to make this but I am going to use the pumpkin spice pudding. I will update once I make it.
Can’t wait to try it!
Enjoy! 🙂
Does the buttermilk pudding for the pumpkin bread have to be instant or can you use the cook and serve type?
Thank you, Cindy
I believe cook and serve would also work 🙂
Your cook time is a typo. Instead of 60-65 mins, it should be 30-35.
No. That is the correct amount of time.
Just popped the pan in the oven. I’ll let you know how it turns out! Fingers crossed 🤞🏼