Pumpkin Butterscotch Bread

This cozy pumpkin butterscotch loaf is packed with fall spices, brown butter, pecans, and topped with a sweet maple glaze. Perfect for autumn baking!

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Slices

Calories 347kcal

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!