Fall Baking: Butterscotch Browned Butter Pumpkin Loaf

 

It’s hard to believe it’s already October and this is the first pumpkin loaf I’ve baked this year. Usually the craving hits in August, and a quick look back at past posts proves it; I’ve rarely let that month go by without something pumpkin-spiced in the oven. I just get excited for the season.

 This time, though, I baked the loaf on a 95° day. Completely unseasonable. Most of us around here are about ready to run screaming into the streets… except we’d just get even sweatier. But I digress.

I adapted this recipe from one I found at chindeep.com. What caught my eye was the instant butterscotch pudding mix. Having whipped up a batch of cooked butterscotch pudding at 4:30 in the morning not long ago, you might think I’m becoming a little butterscotch-obsessed. Honestly? I wouldn’t mind if I were.

 The result was absolutely delicious. The pudding makes a noticeable difference, and the brown butter adds wonderful depth and complexity. This is a dense, flavorful, yet still moist loaf. Somehow the flavors feel richer and more developed than other pumpkin breads I’ve made in the past. It’s definitely a keeper.

If you haven’t baked your first pumpkin loaf of the season yet, you might want to give this one a try.

Butterscotch Pudding Browned Butter Pumpkin Bread

 1¾ c. flour

1 3.4-oz. pkg. instant butterscotch pudding (dry powder, unprepared)

1 T. baking powder

1 t. baking soda

2 t. pumpkin pie spice

1 t. cinnamon

¼ t. freshly ground nutmeg

¼ t. ginger

⅛ t. ground cloves

½ c. butter, melted in a skillet until browned and fragrant

1 c. brown sugar

1 15-oz. can pumpkin puree

2 large eggs, lightly beaten

1 T. granulated sugar (for sprinkling)

 Preheat the oven to 350°F. Spray an 8×4-inch loaf pan with Baker’s Joy and set aside.

 In a large bowl, whisk together the flour, dry pudding mix, baking powder, baking soda, and all the spices. Set aside.

 In a separate bowl, combine the browned butter (melted over medium heat, stirred occasionally until fragrant—watch carefully so it doesn’t burn), brown sugar, pumpkin puree, and eggs. Stir until just combined.

 Add the wet ingredients to the dry ingredients and mix until just combined—don’t over mix.

 Pour the batter into the prepared pan and sprinkle the top with the granulated sugar.

 Bake for 60–65 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.

 Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy once mostly cool.

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