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Pumpkin Butterscotch Bread

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A wonderfully moist and flavorful quick bread featuring the cozy spices of pumpkin, rich browned butter, and sweet pockets of butterscotch chips, finished with a simple maple glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3.4 ounces vanilla instant pudding mix
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ½ cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • ½ cup chopped pecans
  • ½ cup butterscotch chips
  • Glaze:
  • ½ cup powdered sugar
  • 1-2 tablespoons maple syrup
  • ½-1 teaspoon milk (optional, to thin)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with butter or baking spray.
  3. Set the prepared loaf pan aside.
  4. Melt the butter in a small skillet over medium heat.
  5. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty.
  6. Remove the browned butter from the heat.
  7. Let the browned butter cool slightly for a few minutes.
  8. In a large mixing bowl, whisk together the flour, dry vanilla pudding mix, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and ginger.
  9. In a separate medium bowl, combine the cooled browned butter, brown sugar, pumpkin puree, and lightly beaten eggs.
  10. Whisk these wet ingredients together until the mixture is smooth.
  11. Pour the wet mixture into the dry ingredients.
  12. Gently fold the ingredients together using a spatula until just combined.
  13. Be careful not to overmix the batter.
  14. Fold in the chopped pecans.
  15. Fold in the butterscotch chips.
  16. Pour the finished batter evenly into the prepared loaf pan.
  17. Smooth the top of the batter with your spatula.
  18. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  19. Remove the loaf from the oven.
  20. Let the bread cool in the loaf pan for 10 minutes.
  21. Carefully transfer the loaf to a wire rack to cool completely.
  22. While the bread cools, prepare the glaze.
  23. In a small bowl, whisk together the powdered sugar and maple syrup until smooth.
  24. If the glaze is too thick, add ½ to 1 teaspoon of milk, a tiny bit at a time, until it reaches a drizzling consistency.
  25. Once the loaf is completely cool, drizzle the glaze evenly over the top.
  26. Slice the Pumpkin Butterscotch Bread and serve.

Notes

Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling.
Do not overmix the batter; mix until just combined for a tender crumb.
Browned butter adds incredible depth, so don’t skip this step!
Allow the bread to cool completely before glazing to prevent the glaze from melting.

Find it online: https://homecookstudio.com/pumpkin-butterscotch-bread/