This moist pumpkin bread has a wonderful creamy butterscotch pudding mixed right in! It’s the perfect treat for fall, with warm spices and a delightful sweetness that will make your taste buds dance.
Honestly, who wouldn’t want their bread to taste like dessert? I love to smear a bit of butter on a warm slice—it’s just pure happiness on a plate! 🥰
Key Ingredients & Substitutions
Pumpkin Puree: The star ingredient, providing moisture and flavor. If you can’t find canned pumpkin, you can use fresh pumpkin puree made from roasted pumpkin flesh. Just make sure it’s smooth!
Butterscotch Pudding Mix: This adds a creamy sweetness to the bread. Vanilla pudding can be a good substitute if butterscotch isn’t available; it won’t have the same flavor, but it’ll still be delicious.
Sugars: Granulated and brown sugars work well together here. You can reduce sugar slightly or use coconut sugar for a different flavor. Just keep in mind, the bread might be less sweet.
Flour: All-purpose flour is standard, but you can try substituting half of it with whole wheat flour for added fiber and a slight nutty taste.
Nuts: Walnuts or pecans add a nice crunch! You can skip them for a nut-free version, or swap in chocolate chips if you prefer extra sweetness.
How Do I Ensure My Pumpkin Bread is Moist and Not Overcooked?
Getting that perfect texture is key! Here are some tips to keep your bread moist:
- Don’t overmix the batter once you add the dry ingredients. Stir just until combined to avoid a dense texture.
- Use room temperature eggs and oil. It helps the batter blend better and improves the bread’s moisture.
- Check for doneness early. Start checking the bread at about 55 minutes. If a toothpick comes out with a few moist crumbs, it’s done!
- Let it cool in the pan for a bit; this helps keep it from drying out as well.
Enjoy baking your pumpkin bread!
Creamy Butterscotch Pudding Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 (15 oz) can pumpkin puree
- 1 package (3.4 oz) instant butterscotch pudding mix
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Optional Add-Ins:
- 1 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delicious pumpkin bread takes about 15 minutes to prepare and 55-65 minutes to bake. After that, allow an additional 10 minutes to cool in the pan and about 30 minutes on a wire rack. In total, you’re looking at about 1 hour and 30 minutes before you can enjoy a slice!
Step-by-Step Instructions:
1. Prepping to Bake:
Start by preheating your oven to 350°F (175°C). While it warms up, take two 8×4-inch loaf pans and grease and flour them well so nothing sticks.
2. Mixing the Wet Ingredients:
In a large bowl, scoop in the pumpkin puree and sprinkle in the butterscotch pudding mix. Stir them together until they’re smooth and well mixed. Then add the granulated sugar, brown sugar, eggs, vegetable oil, and water. Beat everything together until it’s all blended nicely.
3. Whisking the Dry Ingredients:
In another bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and cloves together. This little mix of spices gives the bread its warm flavor!
4. Combining Both Mixtures:
Now, gently add the dry ingredients to the pumpkin mixture. Stir it carefully until just combined; you want to be gentle here to keep your bread fluffy! If you’re using nuts, fold them in at this stage.
5. Baking Time:
Evenly pour the batter into your prepared loaf pans. Slide them into the preheated oven and bake for 55 to 65 minutes. When done, a toothpick inserted into the center should come out clean. If it has a little batter sticking, that’s okay; just bake it a few more minutes!
6. Cooling Off:
Once baked, remove your loaves from the oven and let them cool in the pans for about 10 minutes. After that, turn them out onto a wire rack to cool completely before slicing.
Now your moist and creamy butterscotch pumpkin bread is ready to enjoy! Perfect for sharing with friends or savoring on your own. Enjoy every delicious bite!
FAQ for Creamy Butterscotch Pudding Pumpkin Bread
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasted pumpkin. Just make sure to blend it well until it’s smooth, similar to the consistency of canned puree.
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for up to a week.
Can I Freeze the Bread?
Yes, pumpkin bread freezes well! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight.
How Can I Make This Recipe Healthier?
You can substitute half the all-purpose flour with whole wheat flour for added fiber. Additionally, consider reducing the sugar or using a sugar substitute to lower the overall sweetness, or replace the oil with unsweetened applesauce for a lower-fat option.
