Butterscotch Pudding Bread
This butterscotch pudding bread is super moist, rich, and packed with that warm butterscotch flavor in every bite.
Servings 10 Slices
Calories 252kcal
Equipment
- Slice and serve.
- 9x5-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 9x5-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.
Nutrition
Serving: 1Slice | Calories: 252kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 255mg | Potassium: 67mg | Fiber: 1g | Sugar: 18g | Vitamin A: 367IU | Calcium: 58mg | Iron: 1mg