Ingredients for Butterscotch Bubble Loaf
- 2 cans (12.4 ounce) refrigerated sweet roll dough with icing
- 1/2 cup melted butter
- 1/2 cup finely chopped pecans
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 1 cup firmly packed light brown sugar
- 1 box (3.9 oz) instant vanilla pudding mix
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
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How to Make Butterscotch Bubble Loaf
- Preheat your oven to 375°F (190°C). Grease and flour a 12-cup bundt pan or a 9-inch loaf pan.
- In a large bowl, gently combine 1 box (3.9 oz) of instant vanilla pudding mix, 1 cup of brown sugar, and 1/2 cup chopped nuts (pecans or walnuts recommended).
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a third bowl, whisk together 1 cup milk, 1/2 cup melted unsalted butter, and 2 large eggs.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the pudding mixture to the batter and gently fold until evenly distributed.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
39g
Carbs
3g
