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:

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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

See also  Deep Fried Cheesecake

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