Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the butterscotch pudding mix until evenly distributed.
If you’re using nuts or chocolate chips, fold them into the batter now.
Pour and Bake:
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Cool:
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve:
Slice and enjoy! This bread is delicious on its own or with a pat of butter.
Optional Glaze:
For an extra touch, you can drizzle a simple glaze over the cooled bread. Mix together 1/2 cup powdered sugar with 1-2 tablespoons of milk and a splash of vanilla extract until smooth. Drizzle over the bread and let it set before slicing.
This Butterscotch Pudding Pumpkin Bread is sure to become a favorite fall treat, with its moist texture and delightful flavor. Enjoy!
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