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.