Description
Moist, spiced, and kissed with caramel sweetness, this bread is autumn baked into a loaf. The secret? Browned butter for nutty depth and instant butterscotch pudding mix for an irresistibly soft crumb. Every slice is a warm hug, perfect with coffee, tea, or a cozy evening by the fire.
Ingredients
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½ cup unsalted butter, browned & cooled
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1 cup pumpkin puree (not pie filling)
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1 box (3.4 oz) instant butterscotch pudding mix (dry)
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½ cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs, room temp
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1 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
Instructions
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Prep oven & pan: Heat oven to 350°F (175°C). Grease a 9×5″ loaf pan, line with parchment sling.
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Brown butter: Cook butter in a light pan until golden with nutty aroma. Cool 10–15 min.
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Mix wet: In a bowl, whisk browned butter, pumpkin, pudding mix, sugars until smooth. Add eggs one at a time.
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Mix dry: In another bowl, whisk flour, baking soda, salt, cinnamon, nutmeg.
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Combine: Fold dry into wet just until no flour streaks remain. Do not overmix.
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Bake: Pour into pan, smooth top. Bake 60–65 min until toothpick comes out clean. Tent with foil if browning too fast.
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Cool: Rest 15 min in pan, then lift out to cool fully before slicing.
Notes
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Chocolate chip swirl: Add ¾ cup dark or semi-sweet chips.
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Nutty crunch: Stir in ½ cup pecans or walnuts.
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Streusel top: Sprinkle with cinnamon-sugar crumble before baking.
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Ginger kick: Fold in chopped crystallized ginger.
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Gluten-free: Use 1:1 GF flour blend.
- Prep Time: 20 min
- Cook Time: 60–65 min
Nutrition
- Calories: 250cal Per Slice