Butterscotch Pudding Bread
If you’re looking for a soft, sweet, bakery-style loaf that’s ridiculously easy to make, you’ve found it with this Butterscotch Pudding Bread. It’s moist, rich, and packed with that warm butterscotch flavor in every bite!
We love this bread for breakfast, dessert, or even an afternoon snack with coffee. If you love sweet recipes like this that are perfect for any time of day, you’ll enjoy our easy lemon blueberry ice cream bread or chocolate orange coffee cake.
Table of contents
Why You’ll Love This Recipe
- Super moist and soft texture, thanks to the pudding mix
- Easy, no-fuss recipe with simple ingredients
- Perfect balance of sweet and buttery flavor
- Great for breakfast, dessert, or gifting
- The optional glaze takes it over the top
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Butterscotch Pudding Mix: It brings that rich, sweet butterscotch flavor and helps keep the bread super moist.
- Sour Cream: Adds a subtle tangy note and makes the bread extra tender.
- Baking Powder & Baking Soda: This combo gives the loaf a nice, fluffy lift instead of a dense one.
- Vanilla: It rounds out the sweetness and makes the flavor a little warmer and more bakery-style.
- Powdered Sugar: Not essential for structure, but it adds that sweet finishing touch that makes it feel like a treat.
Variations
- Swap the Pudding: Try any of your favorite pudding flavors to create all kinds of breads.
- Add Chocolate Chips: Mix in chocolate chips for a sweeter twist.
- Add Nuts: Chopped pecans or walnuts add more flavor and crunch.
- Add Cinnamon: A pinch of cinnamon adds extra warmth to the bread.
How to Make Butterscotch Pudding Bread
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk the dry ingredients and set aside. Cream the butter and sugar until light and fluffy. Then, beat in the eggs and vanilla.
- Alternate mixing in the dry ingredients, milk, and sour cream until just combined.
- Bake in a prepared loaf pan until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes. Then cool completely on a wire rack.
- Mix the glaze. Then, drizzle it over the bread. Enjoy!
Expert Tips
- To keep the bread soft and tender, don’t overmix the batter.
- Let the bread cool before glazing so it doesn’t melt off.
- Use room temperature ingredients for a smoother batter.
- Check doneness with a toothpick to avoid overbaking.
Butterscotch Pudding Bread FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can store it at room temperature for up to 3 days or in the fridge for up to 5 days.
Yes, you can. Wrap the loaf in a double layer of plastic wrap and a layer of foil and freeze for up to 2 months. You can also wrap individual slices in plastic wrap and freeze them in an airtight container.
Overmixing the batter is usually the cause. Mix just until the ingredients are combined to keep the bread light and tender.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Butterscotch Pudding Bread
Equipment
- Slice and serve.
- 9×5-inch loaf pan
- mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring Cups and Spoons
- Rubber spatula
- cooling rack
- Toothpick or cake tester for doneness
- Small bowl for glaze
- Spoon or whisk for mixing glaze
Ingredients
Bread
- 3.4 ounces instant butterscotch pudding mix
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup milk
Icing
- ½ cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup butterscotch chips for topping
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, butterscotch pudding mix, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter until creamy. Add eggs one at a time, then mix in vanilla extract.
- Add the dry ingredients in batches, alternating with milk. Mix until just combined.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, milk, and vanilla together to make the glaze.
- Drizzle glaze over cooled bread and sprinkle with butterscotch chips.
- Slice and serve.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Easy to make & easier to eat!! Our family devoured this loaf! Thank you for such a great recipe!