Libby’s Pumpkin Bread with Butterscotch Glaze
We have entered the time of year when all my favorite flavors come into play! Fall is a time for coziness and warmth, and those feelings extend to the food we eat, especially during the holiday season. Pumpkin flavor, sweet potato, cinnamon, and more are just begging for a place at your table and in your tummy! That’s where my Libby’s Pumpkin Bread with Butterscotch Glaze comes in. It is a moist, flavorful, and perfectly spiced treat to make for the upcoming holidays. (And since we are using pumpkins, Halloween falls in there, too!)
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If you love banana bread, this scrumptious Pumpkin Bread recipe is going to be right up your alley. They are similar in shape, flavor profile, and soft texture. But this bread is a little more elevated, with a decadent butterscotch glaze that will complement the warm spices well. It’s the perfect morsel to accompany your morning coffee or the unexpected companion to your afternoon tea. This Pumpkin Bread is so versatile that it can be a dessert, a snack, or even breakfast.
Let’s learn a little about LIBBY’S!
I particularly like to make sweet breads like this one for breakfast. It just goes so well with a nice, rich cup of coffee. I’m an espresso drinker, and I like my coffee pretty strong, so the sweetness of banana bread, pumpkin bread, and the like is a great addition. But I also feel that with a quick pop into the microwave to warm it up, a slice of this Pumpkin Bread with that Butterscotch glaze could easily pass as a decadent dessert after dinner.
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Adding the vanilla pudding mix is an unexpected ingredient in my homemade pumpkin bread. This ingredient is responsible for the moist texture of the Pumpkin Bread. It’s the perfect way to ensure that the bread doesn’t get dry during the baking process and gives it almost a fudgy texture. The pure pumpkin in the bread also helps to make a tender crumb.
Another reason why I love making bread around the holidays is because it makes perfect gifts. If you are going to a holiday party at someone’s home, it’s the perfect hostess gift. Wrap the loaf of Pumpkin Bread beautifully and impress your family and friends with a thoughtful and delicious treat! (As gifts, I would make smaller loaves, like mini loaves.)
They will appreciate that you thought enough of them to make something homemade, and they will be super thankful when they slice it the next morning. You don’t have to tell them it was only a few easy steps with basic ingredients to make this delicious pumpkin bread. Let them believe you spent your entire day in the kitchen making one of your favorite recipes. The secret will be ours. (wink, wink)
Tips for Libby’s Pumpkin Bread with Butterscotch Glaze:
- Let the bread cool in the loaf pan or use a wire rack if you are worried about overcooking and drying out.
- If you aren’t using a decorative loaf pan, like I did, line the pan with parchment paper. This will make it easier to remove the bread without destroying it, and cleanup will be minimal, too.
- When you melt the butter, ensure it cools down before you combine eggs in the batter. Otherwise, you will have scrambled eggs in your bread; nobody wants that! (HA)
Make Libby’s Pumpkin Bread with Butterscotch Glaze with me on YouTube!
Libby’s Pumpkin Bread with Butterscotch Glaze Ingredients:
Pumpkin Bread:
- 1 stick butter (melted)
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 can Libby’s pumpkin puree
- 1 box vanilla pudding
- 2 large eggs
- 1 teaspoon vanilla
- 1 tsp baking soda
- Vegetable oil spray for the loaf pan
- 1 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
Butterscotch Glaze:
- 1 1/2 cups powdered sugar
- 1/2 cup milk
- 1/2 cup butterscotch chips
- 1/8 teaspoon pumpkin pie spice
- 1/2 stick butter
Libby’s Pumpkin Bread with Butterscotch Glaze Instructions:
Pumpkin Bread:
- First, preheat the oven to 350 degrees F. and grease a loaf pan.
- Second, whisk together the wet ingredients in a large bowl – brown sugar, melted butter, pumpkin, vanilla, pumpkin pie spice, and eggs until combined.
- Third, add the dry ingredients—vanilla pudding, baking soda, baking powder, flour, and salt—to the bowl and mix just until combined.
- Next, pour batter into the loaf pan and spread evenly.
- Then, bake the Pumpkin Bread for 1 hour or until it’s done in the middle. (might take longer)
- When the Pumpkin Bread is finished baking, let it cool on the counter for at least an hour while you make the glaze.
Butterscotch Glaze:
- First, in a medium saucepan, melt the stick of butter.
- Second, once the butter is melted, add the milk and butterscotch chips and whisk to combine.
- Third, keep stirring the butterscotch chips until they are completely melted.
- Then, add the pumpkin spice and powdered sugar to the saucepan, whisking continuously.
- Cook the glaze over medium heat until it thickens to the consistency you want.
- Once the glaze reaches your desired thickness, remove it from the heat and let it cool for about 30 minutes.
- After the glaze has cooled, pour it on top of the bread or serve it over individual slices and ENJOY!
Storage for Libby’s Pumpkin Bread with Butterscotch Glaze:
- Leftover Pumpkin Bread can be wrapped tightly in plastic wrap or aluminum foil, placed in a resealable plastic bag, and left at room temperature for 3 days or in the fridge for a week.
What are the Macros for Libby’s Pumpkin Bread with Butterscotch Glaze?
Makes 8 servings (Nutritional information below is for 1 serving = 1 slice)
** The Butterscotch Glaze is not included in the nutritional information below **
- Calories – 359
- Protein – 4.6 grams
- Carbs – 54.5 grams (net)
- Fat – 13 grams
Check out some of my other bread recipes!
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Libby’s Pumpkin Bread with Butterscotch Glaze
Equipment
- 1 Mixing bowl
- 1 loaf pan
- 1 medium saucepan
Ingredients
Pumpkin Bread:
- 1 stick butter melted
- 1 cup brown sugar
- 2 large eggs
- 1 can Libby’s pumpkin puree
- 1 box vanilla pudding
- 1 teaspoon vanilla
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- Vegetable oil spray for the loaf pan
Butterscotch Glaze:
- 1 1/2 cups powdered sugar
- 1/2 cup milk
- 1/2 cup butterscotch chips
- 1/2 stick butter
- 1/8 teaspoon pumpkin pie spice
Instructions
Pumpkin Bread:
- First, preheat the oven to 350 degrees F. and grease a loaf pan.
- Second, whisk together the wet ingredients in a large bowl – brown sugar, melted butter, pumpkin, vanilla, pumpkin pie spice, and eggs until combined.
- Third, add the dry ingredients—vanilla pudding, baking soda, baking powder, flour, and salt—to the bowl and mix just until combined.
- Next, pour batter into the loaf pan and spread evenly.
- Then, bake the Pumpkin Bread for 1 hour or until it's done in the middle.
- When the Pumpkin Bread is finished baking, let it cool on the counter for at least an hour while you make the glaze.
Butterscotch Glaze:
- First, in a medium saucepan, melt the stick of butter.
- Second, once the butter is melted, add the milk and butterscotch chips and whisk to combine.
- Third, keep stirring the butterscotch chips until they are completely melted.
- Then, add the pumpkin spice and powdered sugar to the saucepan, whisking continuously.
- Cook the glaze over medium heat until it thickens to the consistency you want.
- Once the glaze reaches your desired thickness, remove it from the heat and let it cool for about 30 minutes.
- After the glaze has cooled, pour it on top of the bread or serve it over individual slices and ENJOY!
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