Pumpkin Butterscotch Bread
There’s nothing quite like the comforting aroma of a pumpkin butterscotch loaf baking in the oven. This cozy treat brings all the best fall flavors together in one tender, moist slice. With pumpkin puree, warm spices, nutty pecans, and melty butterscotch chips, it’s everything we love about autumn packed into a loaf pan.
We first made this recipe on a chilly Saturday afternoon, looking for a way to use up the last bit of pumpkin in our fridge. The addition of vanilla pudding mix and browned butter made the texture unbelievably soft, and the drizzle of maple glaze on top? Pure magic.
If you’re in the mood for more fall baking, check out our Pumpkin Pecan Dump Cake, Pecan Pie Cobbler, or our reader-favorite Butterscotch Chocolate Chip Cookies.
Table of contents
Why You’ll Love This Recipe
- Perfectly Spiced: The mix of pumpkin pie spice, cinnamon, nutmeg, and ginger gives it a warm, cozy flavor.
- Ultra Moist Texture: Browned butter, pudding mix, and pumpkin puree work together to create a soft, tender crumb.
- Easy to Make: No mixer required and minimal prep time.
- Delicious Add-Ins: Crunchy pecans and gooey butterscotch chips add great texture and sweetness.
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.
This loaf uses everyday baking staples with a few fall twists. Pumpkin puree adds moisture and richness, while the dry pudding mix ensures a soft, bakery-style texture. Browned butter gives it a nutty depth, and the warm spice blend ties everything together. Don’t skip the pecans or butterscotch chips, they make every bite a little more exciting.
Variations
- Swap the pudding flavor: Use butterscotch instead of vanilla for extra richness.
- Make it nut-free: Omit the pecans for a nut-free version that’s still delicious.
- Add chocolate chips: Sub in semi-sweet or dark chocolate for a different kind of sweetness.
- Make it into muffins: Divide the batter among a muffin tin and bake for 20–25 minutes.
Instructions
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.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry ingredients until just mixed. Fold in pecans and butterscotch chips.
- Pour into loaf pan and bake at 350°F for 60–65 minutes.
- Cool completely before glazing with maple drizzle.
Expert Tips
- Let the browned butter cool slightly before mixing so it doesn’t cook the eggs.
- Don’t overmix the batter, stir until just combined to keep the loaf tender.
- Use fresh pumpkin puree or canned, but avoid pumpkin pie filling.
- Line your loaf pan with parchment for easy removal.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just make sure it’s not too watery. Blot with a paper towel if needed.
Wrap it tightly and keep at room temperature for up to 3 days or refrigerate for up to a week.
Absolutely. Wrap the cooled loaf in plastic and foil, then freeze for up to 3 months. Thaw overnight at room temperature.
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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.
Pumpkin Butterscotch Bread
Equipment
- 9×5 loaf pan
- small skillet
- large mixing bowl
- Whisk
- medium bowl
- small bowl
Ingredients
- 2 cups flour
- 3.4 ounces vanilla instant pudding mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ½ cup butter browned
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs lightly beaten
- ½ cup chopped pecans
- ½ cup butterscotch chips
Glaze
- ½ cup powdered sugar
- 1-2 tablespoons maple syrup
- ½-1 teaspoon milk optional, to thin
Instructions
- Preheat oven to 350 °F. Grease a 9×5-inch loaf pan and set aside.
- Melt butter in a small skillet over medium heat until golden and fragrant.
- Remove from heat and let cool slightly.
- In a large bowl, whisk together flour, dry vanilla pudding mix, baking powder, baking soda, and spices (pumpkin pie spice, cinnamon, nutmeg, ginger).
- In another bowl, combine browned butter, brown sugar, pumpkin puree, and eggs until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fold in chopped pecans and butterscotch chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar and maple syrup until smooth.
- Add a splash of milk if needed to reach a drizzling consistency.
- Once the loaf is cooled, drizzle the glaze evenly over the top.
- Slice and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
This is super yummy! I love how moist the bread is, and the combo of pumpkin and butterscotch is wonderful.
I’ve never made pumpkin bread like this before. We all loved it. Butterscotch and pumpkin is a combo I hadn’t tried before. It’s really good!
Where has this combo been all my life! This was a seriously good pumpkin bread recipe.