Butterscotch Pudding Pumpkin Bread
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!
Ingredients
- 1 package 3,4oz butterscotch pudding dry mix
- ½ cup chopped walnuts
- 1 can pumpkin puree 15oz
- 1 ¾ cup flour
- 1 tablespoon pumpkin spice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ cup oil
- 2 eggs
- 1 cup sugar
Instructions
- Preheat oven to 350 degrees.
- Mix eggs with oil. Add pumpkin puree. Add sugar and mix.
- Add all the other ingredients and stir. Fold in walnuts.
- Spray loaf pan with oil spray or grease it with butter. Pour the batter into the pan and cook in the oven for 1 hour. Let rest for 15 minutes before slicing.
Notes
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.
Nutrition
Serving: 1gCalories: 263kcalCarbohydrates: 24gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 14gCholesterol: 37mgSodium: 305mgFiber: 2gSugar: 4g
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