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Julie Wooden
Diamond family

Butterscotch Pudding Browned Butter Pumpkin Bread


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 9x5 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


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