Butterscotch Pudding Pumpkin Bread

Name: Butterscotch Pudding Pumpkin Bread
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Ingredients: 1 package (3,4oz butterscotch pudding dry mix); 1/2 cup chopped walnuts; 1 can pumpkin puree (15oz); 1 3/4 cup flour; 1 tablespoon pumpkin spice; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 cup oil; 2 eggs; 1 cup sugar

Jump to Recipe Print Recipe

This butterscotch pudding pumpkin bread is easy to make, full of incredible fall flavors, and tastes delicious. This homemade quick bread recipe is made with pumpkin puree, pumpkin spice, and sweet butterscotch pudding. Made in one bowl in just a few minutes, this light, fluffy, and incredibly moist pumpkin bread with butterscotch pudding will soon be your favorite fall treat!

butterscotch pudding pumpkin bread, sliced

If you are looking for the perfect fall dessert this pumpkin bread made with butterscotch pudding is my favorite. It is super easy to make and as it bakes your home will smell amazing. It is incredibly moist, light, and fluffy with the perfect amount of sweetness.

Plain pumpkin bread is delicious on its own but adding butterscotch pudding to it takes this quick bread to the next level! Pumpkin and butterscotch are flavors that work surprisingly well together. Made from scratch, this pumpkin bread is moist, tender, not too sweet and filled with tons of pumpkin flavor! Serve with a little bit of butter with a cup of coffee in the morning for a quick breakfast, snack, or as a tasty dessert during the holiday season!

Recipe ingredients

Butterscotch pudding mix. Adds sweetness and a rich caramel butterscotch flavor to this easy pumpkin bread recipe.

Walnuts. Adds a nice crunch to the bread.

Pumpkin puree. Canned or homemade. It adds tons of pumpkin flavor and keeps the bread moist. Make sure it's pumpkin puree and not pumpkin pie filling.

Flour. Regular all-purpose flour.

Pumpkin spice. A blend of ground cinnamon, ground ginger, cloves, and nutmeg.

Baking powder and baking soda. Leavening agents are used to make a light and fluffy quick bread.

Vegetable oil. Keeps the bread moist as it cooks.

Eggs. Binds all the ingredients together.

How to make vanilla pudding pumpkin bread

This recipe is very easy and you will be able to make the batter within 5 minutes. Preheat oven to 350 degrees. Crack couple eggs in the medium size bowl. Stir.

Add canned pumpkin puree. If you have a homemade pumpkin puree on hand, that would be great! Add oil (i used olive oil) and mix it all together. Stir in sugar.

Now, if you don’t like mixing dry ingredients in a separate bowl like me, do this. Just add your dry ingredients right on top of wet mixture and stir it around without mixing wet mix.

You will be able to make a great stir of dry ingredients before mixing it all together. Less dishes to clean and it works pretty good too. Fold in chopped walnuts.

flour, baking powder and spices in the large bowl — add dry ingredients

butterscotch pudding jello in the package — add pudding

Pour batter (it will be thick) in to a greased loaf pan and bake for 1 hour. Once done, make sure it is not hot anymore (better completely cooled) before slicing.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

This butterscotch pudding pumpkin bread is very moist and it will be hard to cut through while hot. I recommend you to let it cool.

Substitutions

Use vanilla pudding. Not a fan of butterscotch? Use the same amount of vanilla pudding instead to create a vanilla pudding spiced pumpkin bread. It's still just as delicious and easy to make!

Use a different type of nut. Chopped pecans or pistachios would be excellent choices for this recipe.

Add chocolate chips. If you are nut free either leave them out or replace them with semi-sweet or white chocolate chips.

adding walnuts to the batter — add chopped walnuts to the batter

Variations

Make 2 smaller loaves. Butterscotch pumpkin bread makes a great hostess gift or fun dessert to bring to holiday parties or fall gatherings. Just reduce the cooking time by a few minutes so they don't overcook.

Add butterscotch chips. If you want to add even more butterscotch flavor fold a handful of butterscotch chips into the pumpkin bread batter.

Make a butterscotch glaze. This pumpkin bread is amazing on its own, but topping it with a sweet butterscotch glaze will turn it into a beautiful and impressive dessert! Just melt butterscotch chips with coconut oil then drizzle over the top while the quick bread is still warm.

pumpkin bread with walnuts on the cutting board

Frequently asked questions

Why is my pumpkin bread gummy?

Your pumpkin bread can become gummy if you used too much pumpkin puree and not enough flour. The flour helps to absorb the moisture of the other ingredients to create a nice bread texture.

Another cause is cutting into your quick bread as soon as it comes out of the oven. It is important to allow your pumpkin bread to cool for a few minutes before slicing because it has a lot of moisture in it from baking which can cause it to taste and look a little gummy.

How do you tell when your quick bread is done baking?

Quick breads are usually finished baking when the top has a nice golden brown color. You can also insert a toothpick into the middle, if it comes out clean then your pumpkin bread is ready!

Why is my loaf raw in the middle?

If your butterscotch pumpkin loaf is raw in the middle and the outside is cooked, this could mean that your oven was too hot. If the temperature was too high, the outside of the quick bread can cook much faster than the inside, resulting in a raw and gummy inside. Quick breads should be baked at a low temperature so everything can cook at the same rate.

butterscotch pudding pumpkin bread on the cutting board

Storage

Leftovers. Make sure that the bread is completely cool. Wrap it loosely in paper towel and place in the zip lock bag or air tight container. Store on the counter (no need to refrigerate). Paper towels are used to absorb the excess moisture.

Freezer. Wrap bread tightly with plastic wrap and then wrap in foil. Store in the freezer for up to 3 months.

Reheat. If you looking to reheat your bread, let it come to a room temperature first. Reheat in the 350 degrees oven for 5-7 minutes.

Recipe