Brown Butter Butterscotch Pumpkin Bread
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This Brown Butter Butterscotch Pumpkin Bread is a warm, cozy twist on the classic pumpkin bread. The nutty richness of brown butter elevates the flavor, making every bite irresistible, while adding butterscotch pudding mix brings a unique sweetness and moist texture. It’s the perfect bread for those crisp mornings or as a dessert paired with a scoop of ice cream.
What makes this recipe truly special is the brown butter. It adds a depth of flavor you didn’t know pumpkin bread needed—a slightly caramelized, nutty essence that pairs beautifully with the pumpkin and spices. The process of browning butter may sound intimidating, but it’s simple and so worth the effort for the flavor it adds.
This bread is as versatile as it is delicious. Serve it at a cozy family brunch, give it as a holiday gift, or enjoy it as a mid-afternoon treat. As it bakes in your oven, the aroma alone will make your house smell like fall and leave everyone asking for the recipe.
Ingredients for Brown Butter Butterscotch Pumpkin Bread
- BUTTER
- ALL-PURPOSE FLOUR
- INSTANT BUTTERSCOTCH PUDDING MIX
- BAKING POWDER
- BAKING SODA
- PUMPKIN PIE SPICE
- CINNAMON
- NUTMEG
- GINGER
- BROWN SUGAR
- PUMPKIN PUREE
- LARGE EGGS
Instructions for Brown Butter Butterscotch Pumpkin Bread Recipe
Start by preparing the brown butter. Use a light-colored, heavy-bottomed skillet or pan to monitor the color change while ensuring even heat distribution easily. Slice the butter into chunks and melt it over medium heat.
Stir occasionally as the butter foams and clarifies, and the milk solids sink to the bottom. Continue stirring until you notice a nutty aroma and brown specks forming at the bottom—this indicates the butter has browned. Immediately remove it from the heat, as butter can burn quickly. Set the browned butter aside to cool.
Preheat your oven to 350°F and butter an 8×4-inch loaf pan to prevent sticking.
Whisk together the flour, butterscotch pudding mix, baking powder, baking soda, and spices in a large mixing bowl. Set the dry mixture aside.
Add the brown sugar and pumpkin puree to the skillet with the cooled brown butter, stirring until fully combined. Mix in the egg until the wet ingredients just until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—be careful not to overmix. Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 60-65 minutes until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack. Once mostly cooled, slice and enjoy this rich, flavorful bread. Perfect for fall gatherings or a cozy treat with your favorite hot beverage!
Frequently Asked Questions
Can I substitute the butterscotch pudding mix?
If you can’t find butterscotch pudding mix, you can use vanilla pudding mix as a substitute. However, the distinct butterscotch flavor will be milder with this swap.
What type of loaf pan works best for this recipe?
A standard 8×4-inch loaf pan is ideal for this recipe. You can also use a 9×5-inch pan, but the bread may bake slightly faster, so start checking for doneness a few minutes earlier.
Can I add mix-ins like nuts or chocolate chips?
Yes, mix-ins like chopped pecans, walnuts, butterscotch chips, or chocolate chips can be added for extra texture and flavor. Fold in about ½ cup of your chosen mix-ins after combining the wet and dry ingredients.
Can I freeze this bread?
Yes, this bread freezes well. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
How should I store the bread, and how long does it stay fresh?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, though it’s best served at room temperature.
FOR MORE RECIPES LIKE THIS, TRY:
Brown Butter Butterscotch Pumpkin Bread
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter
- 1 ¾ cup flour
- 3.4 oz pkg instant butterscotch pudding mix
- 1 Tbsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 cup brown sugar
- 15 oz can pure pumpkin puree
- 2 eggs lightly beaten
Instructions
- Start by browning in the butter, use a light-colored, heavy-bottomed pan or skillet. The light color makes it easier to see when the butter changes color, while the heavy bottom ensures even heat distribution.
- Slice the butter into smaller chunks. Place the butter in the pan and melt it over medium heat. Stir occasionally to ensure it heats evenly. As the butter melts, it will foam and then begin to clarify, with the milk solids sinking to the bottom. Stir continuously to prevent burning. You’ll notice a nutty aroma and see brown specks forming at the bottom of the pan—this indicates that the butter is browning. Once the butter reaches a golden-brown color, remove it from the heat. Butter can go from browned to burned very quickly. Set aside.
- Preheat oven to 350 degrees and butter an 8×4 inch loaf pan.
- In a large bowl, whisk together the flour, pudding mix, baking powder, baking soda and spices. Set aside.
- Add brown sugar and pumpkin puree to the skillet with the brown butter. Stir together. Add in the egg and mix together just until combined.
- Add wet ingredients to dry ingredients and mix until just combined. Pour into prepared loaf pan.
- Bake at 350 degrees for 60 to 65 minutes. 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 then invert and allow to cool on a cooling rack. Once mostly cool, cut into slices and serve.
Nutrition
This recipe is adapted from Chin Deep.
