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Pumpkin Butterscotch Bread made with pumpkin, butterscotch pudding and warm fall spices. A quick pumpkin bread recipe for fall!
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Pin It NowPumpkin Butterscotch Bread with Butterscotch Pudding Mix AND Butterscotch Chips!
I don’t know about you, but fall baking is my favorite excuse to spend time in the kitchen, especially when it involves this Pumpkin Butterscotch Bread made with butterscotch pudding.
Whenever a recipes calls for pudding mix like this Nothing Bundt Cake Copycat recipe, rest assured it’s going to be super moist and delicious!
This recipe feels a little fancy but it is SO easy to make. The bread is moist and tender and the butterscotch drizzle that goes over top? PERFECTION!
Why you’ll love this recipe
- QUICK AND EASY: Minimal prep is involved and only one bowl for mixing!
- MOIST AND TENDER: Butterscotch pudding mix keeps the bread super soft.
- FALL FLAVORS: Pumpkin, pumpkin pie spice, cinnamon, need I say more?
Add this Pumpkin Butterscotch Bread to your fall baking list (along with my Pumpkin Bread with Cream Cheese Frosting and Pumpkin Banana Bread with Chocolate Chips!).
Life is short. Eat good food!
❤️ Ashley
how to make butterscotch pudding pumpkin bread
Making this butterscotch pudding pumpkin bread is quick and easy., With a few simple ingredients and one bowl, you can whip up a loaf that is perfectly moist, tender, and packed full of fall flavors!
The butterscotch pudding mix is the secret ingredient that keeps every slice soft and sweet!
Here’s a brief overview of how to make this pumpkin bread recipe. The detailed instructions are in the printable recipe card below:
- Prep the pan and preheat the oven: use a 9×5 inch loaf pan.
- Mix wet ingredients: in a large bowl combine melted butter, pumpkin, sugar, and dry butterscotch pudding mix.
- Add eggs and buttermilk.
- Combine dry ingredients: flour, pumpkin pie spice, cinnamon, baking powder, baking soda.
- Bake: 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Drizzle: my favorite part – the butterscotch drizzle!
tips for the perfect loaf!
- Avoid over-mixing: mix just until combined to keep the bread tender.
- Cool completely: allow the bread to cool completely before drizzling with melted butterscotch chips.
- Storage: store in an airtight container for up to 3 days.
pumpkin bread variations
Make this pumpkin butterscotch bread recipes your own! Here are a few suggestions:
- Add nuts: fold in pecans, walnuts or almonds!
- Chocolate twist: stir in ½ cup semi-sweet chocolate chips or white chocolate chips
- More butterscotch chips: fold in ½ cup butterscotch chips to the batter before baking.
Pumpkin Butterscotch Bread is one of my favorite things to make. It’s easy, fast, delicious, and everyone loves it. The flavors work so well together and the taste is incredible. Sweet, buttery, with the familiar pumpkin spices. You will love this combination!
Life is short. Eat good food! Enjoy!
Pumpkin Butterscotch Bread
Ingredients
- ½ cup butter melted
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 3.4 oz box butterscotch pudding mix, dry
- 2 large eggs
- ⅓ cup buttermilk
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup butterscotch chips
- 1 teaspoon coconut oil
Instructions
- Preheat & Prep Pan: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine ½ cup melted butter, 1 cup pumpkin, 1 cup sugar, and 1 box (3.4 oz) dry butterscotch pudding mix. Stir until smooth.
- Add Eggs & Buttermilk: Beat in 2 eggs and ⅓ cup buttermilk until fully combined.
- Add Dry Ingredients: Add 2 ½ cups flour, 1 ½ tsp pumpkin pie spice, ½ tsp cinnamon, 2 tsp baking powder, and 1 tsp baking soda. Stir gently until smooth and there are no dry pockets.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Drizzle: Let the bread cool completely in the pan. In a small microwave-safe bowl, melt ½ cup butterscotch chips with 1 tsp coconut oil. Drizzle the melted butterscotch over the cooled loaf.
