Butterscotch pudding pumpkin bread is a deliciously moist and flavorful twist on traditional pumpkin bread. The butterscotch pudding mix not only enhances the sweetness but also adds a smooth, creamy texture, making each bite rich and satisfying. With warm spices and the comforting flavors of pumpkin, this bread is perfect for a cozy fall breakfast, dessert, or snack.
Why You’ll Love Butterscotch Pudding Pumpkin Bread
- Moist and fluffy: The addition of butterscotch pudding mix ensures the bread is incredibly moist and tender.
- Full of fall flavors: The combination of pumpkin, spices like cinnamon and nutmeg, and butterscotch create a unique and delicious taste.
- Easy to make: This recipe comes together quickly and is perfect for both novice and experienced bakers.
How to Make Butterscotch Pudding Pumpkin Bread
Ingredients:
- 2 cups all-purpose flour
- 1 package (3.4 oz) instant butterscotch pudding mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- Pinch of salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil for added flavor)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional mix-ins: chocolate chips, chopped nuts, or raisins
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, butterscotch pudding mix, baking soda, baking powder, cinnamon, nutmeg, ginger, and a pinch of salt.
- Combine wet ingredients: In a separate bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Add mix-ins: If you’re using any optional add-ins like chocolate chips, nuts, or raisins, gently fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips for the Best Butterscotch Pudding Pumpkin Bread
- Choose the right pudding mix: Make sure to use instant butterscotch pudding mix for the best results. The mix enhances both flavor and texture.
- Add your favorite toppings: A drizzle of caramel, a dusting of powdered sugar, or a sprinkling of nuts can add extra flavor and crunch.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
If you love the flavors of pumpkin and want another unique take on this seasonal favorite, check out our Pumpkin Bread Pudding recipe for a custardy twist on a classic.
Frequently Asked Questions (FAQ)
1. Can I use other flavors of pudding mix?
Yes! While butterscotch complements pumpkin perfectly, you can also try vanilla or caramel pudding mix for different flavor combinations.
2. How do I make this bread dairy-free?
To make the bread dairy-free, use a dairy-free instant pudding mix and substitute the butter or oil with plant-based alternatives.
3. Can I freeze pumpkin bread?
Absolutely. Wrap the bread tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 3 months. Just thaw at room temperature before serving.
Conclusion: A Perfect Fall Treat
Butterscotch pudding pumpkin bread is an easy, flavorful, and moist dessert that will become a favorite for your fall baking lineup. The addition of butterscotch pudding mix makes this bread stand out with its rich, sweet flavor and tender crumb. Whether enjoyed for breakfast, dessert, or an afternoon snack, it’s sure to be a hit with pumpkin lovers!
Final Verdict: If you’re looking to elevate your pumpkin bread game, this recipe is a must-try!