The Proof is in the Pudding [Bread]

Okay, you got me: I’m a day late in celebrating World Bread Day, designated as October 16th, but as any baker will tell you, good bread takes time. While I did end up making a quick bread, it was the planning that took the most time.  If the sun decided to come out to allow for decent photos, I wouldn’t have enough ingredients on hand. If I had enough ingredients… And so it went, that nothing was happening in the oven except for defrosting the occasional frozen waffle under the broiler.

Just as the window of opportunity seemed to be closing, the sun emerged from behind the clouds and incredibly, everything I needed to make a delicious, easy bread was right there, waiting to be combined and baked!

Finding a box of instant butterscotch pudding with no animal products on that bright, early morning was truly the catalyst, an incredible treat in and of itself. While I had originally snatched up a package just for a quick snack, inspiration struck and that sweet, powdery mixture found it’s way into a quick bread instead.

Soft, delightfully chewy around the edges, and hinting of caramel undertones, I don’t know if you even need the chocolate chips to make this easy treat irresistible. Of course, it certainly didn’t hurt to include it, either.

Briefly toasted to just barely re-melt chips and warm a thick slice through, there are few other breakfasts (or lunches, or snacks, or desserts) that can compare.

Yield: Makes 8 - 10 Servings

Butterscotch Pudding Bread

Butterscotch Pudding Bread

Soft, delightfully chewy around the edges, and hinting of caramel undertones, this ultra-tender quick bread may not even need the chocolate chips. Of course, it certainly doesn't hurt, either.

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes


  • 1 Cup Plain Non-Dairy Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Cup Granulated Sugar
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Cup Whole Wheat Pastry Flour
  • 1 3.5-Ounce Package Instant Butterscotch Pudding
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Semi-Sweet Chocolate Chips


  1. Preheat your oven to 350 degrees and liberally grease an 8 x 4-inch loaf pan.
  2. Combine the non-dairy milk and vinegar and let the mixture stand for a few minutes to curdle. Use your stand or hand mixer to mix it on a high speed, until it becomes nice and frothy. Then add in your sugar and oil, mixing again to combine.
  3. In a separate bowl, sift together the flour, pudding mix, baking soda and powder, and salt. Slowly incorporate these dry ingredients into the wet, pausing so that the mixer can process everything. Finally, toss in your chocolate chips and stir to distribute.
  4. Pour your batter into the prepared loaf pan and bake for 45 – 50 minutes, until golden brown on the outside and a toothpick inserted into the center comes out clean. Let the loaf rest for at least 15 minutes before moving it to a cooling rack. Tempting as it may be, try to resist cutting it until it has fully cooled.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 369Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 7mgSodium: 280mgCarbohydrates: 63gFiber: 3gSugar: 27gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

28 thoughts on “The Proof is in the Pudding [Bread]

  1. Hannah, honestly, if you need a taste-tester, you *might* be able to convince me to be one, for this butterscotch pudding bread (haha).

    and just so you know, there is NOTHING offensive in this post (nor was there anything offensive in the post that you unfortunately *had* to take down the other day) – just want to clear that all up before anyone has the chance to get going on that issue again – keep up the phenomenal work, Hannah!!

  2. Ditto everything that VeggieGirl said and I would like to add that you are amazing me with the things you come up with within the constraints you have! Maybe it is a good thing after all – “Necessity is the mother of invention,” isn’t that what they say? I’m sure it’s forcing you to be even more creative and I think this bread proves it! But I could taste test if for you if you like, just to be sure. LOL. Nice work again, Hannah. Now I’m hungry and off to find some substandard substitute for your bread.

  3. That loaf looks delicious & sounds decadent! The top looks like it would be a little bit crispy (which is how I love it!) I found a recipe for banana pudding cookies once and was really excited to try them but was disappointed by how cake-like they were.

  4. This will be the next recipe of yours that I have, have, have to try. Funny that Dr. Oetker sells organic pudding mixes in the US but not in Germany.

  5. Luscious loaf! I’ve never tried vegan baking before, can I use almond milk instead of soy milk? Can’t wait to try this!

  6. this looks SO good but I can’t find vegan butterscotch pudding here in the UK! What brands do you use? (maybe I can do some heavy-duty ebaying?)

    dangnammit the things that the US gets that the UK doesn’t! :(

    1. I used Dr. Oetker butterscotch pudding mix- It’s apparently an “accidentally vegan” sort of situation. You can find it on here: although I’m not sure if they’ll ship to the UK, so you can also buy it on Vegan Essentials, here:–pie-filling-mixes-p668.aspx

  7. Hmm it seems like your site ate my first comment
    (it was extremely long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.

    I too am an aspiring blog writer but I’m still new to the whole thing. Do you have any helpful hints for first-time blog writers? I’d really appreciate it.

    1. Hi Dorine,

      Thank you so much! (Sorry about the comment troubles, by the way, but I’m glad you pushed through and made contact nonetheless.) I think that the big secret to writing a blog is that there’s no secret. Few of us really know what we’re doing, but as long as there’s inspiration and passion behind the posts, it somehow works out. Corny, I know, but I couldn’t keep posting if I didn’t love it and post only for myself. Whenever I try to make posts that I think others will like, I begin to resent it, because there’s so little return on the investment in time and effort. If it’s something you want to do, and enjoy doing, it will always be worthwhile.

      Good luck, and have fun! I’ll have to keep tabs on your blog from now, too.


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