Butterscotch Pudding Browned Butter Pumpkin Bread

Ingredients:
For the Pumpkin Bread:

1/2 cup unsalted butter 🧈

1 cup canned pumpkin puree 🎃

1 box (3.4 ounces) instant butterscotch pudding mix 🍮

1/2 cup brown sugar, packed 🍚

1/2 cup granulated sugar 🍚

2 large eggs 🥚

1 and 1/2 cups all-purpose flour 🌾

1 teaspoon baking soda 🥄

1/2 teaspoon salt 🧂

1 teaspoon cinnamon 🌿

1/2 teaspoon nutmeg 🌿

Directions:

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan. 🌡️🍞

In a small saucepan, melt butter over medium heat until browned and fragrant. Set aside to cool. 🧈

In a large bowl, combine pumpkin puree, butterscotch pudding mix, brown sugar, granulated sugar, and browned butter. Mix well. 🎃🍮🍚

Beat in eggs one at a time. 🥚

In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. 🌾🥄🧂🌿

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. 🥄

Pour batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. 🕒

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 😋

Prep Time: 20 minutes | Cook Time: 65 minutes | Total Time: 1 hour 25 minutes

Kcal: Approximately 280 kcal per serving | Servings: 10 servings

Leave a Comment