Butterscotch Bread Recipe (Naturally Vegan, Nut and Soy Free)

This delicious vegan caramel bread recipe was created by my good friend, Hannah Kaminsky. She originally shared it with us about 15 years ago (my time flies!). Today I’m giving it a big update with more details. As Hannah says, this bread is soft, but deliciously chewy around the edges, with warm caramel undertones. You really don’t need chocolate chips to make this easy treat irresistible. But chocolate never hurts, right?

Butterscotch bread for a special vegan snack, breakfast or dessert

Here are some quick FAQs for this recipe with possible ingredient options. And yes, most flavors of Jell-O Instant Pudding are accidentally dairy-free, egg-free, nut-free, soy-free, and vegan! But be careful when buying. During the 2020-2021 production kerfuffle, some instant pudding mixes were produced with a small amount of milk. Look for the kosher pareve symbol on the front of the box and check the ingredients and allergens on the back before buying.

Should I use the Jell-O brand?

We have always used Jell-O Instant Butterscotch Pudding because it is readily available and transparent. Corn Royal, My-T-Fineand other brands of instant butterscotch pudding mix should also work!

Will baking and serving the pudding work?

Cook & Serve pudding contains different ingredients than instant puddings. It might work, but we haven’t tested it.

Can I use a sugar-free pudding mix?

We honestly can’t say how this will work, as the sugar gives recipes a distinct structure and taste. If you choose to substitute the sugars in this recipe, your results will vary.

Can I use other flavors of pudding?

Yes! They won’t have a butterscotch flavor, but you can make any flavor of instant pudding bread! Vanilla works great if you want to make vegan chocolate chip bread.

Would brown sugar work well?

We haven’t tested it yet, but you should be able to substitute at least half the sugar for brown sugar if you like. This would probably add even more caramel notes to the bread. For more buttery flavor, you can even use dairy-free butter sticks or spread instead of oil.

What milk and oil do you recommend for this bread?

When Hannah created this vegan butterscotch bread, she used non-GMO soy milk and canola oil. But, your favorite milk drink should work just fine. Most oils will also work well, but we prefer using neutral-tasting oils in recipes like this, such as canola, vegetable, grapeseed, or extra light olive oil. If you choose to use any type of coconut oil, make sure it is melted and your milk drink is at room temperature or warmer. If it is cold, the oil will solidify into pieces.

Special Dietary Notes: Vegan Caramel Bread

By ingredients, this recipe is dairy-free/dairy-free, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Vegan caramel bread

Author: Hannah Kaminsky

Type of recipe: Dessert

Food: American

• 1 cup dairy-free plain milk beverage
• 1 teaspoon apple cider vinegar (may contain white vinegar)
• 1 cup of sugar
• ¼ cup oil
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ cup whole wheat pastry flour or white whole wheat flour
• 1 package (3.5 ounces) instant caramel pudding (such as Brand Jell-O)
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon of salt
• ½ cup dairy-free chocolate chips (optional)

1. Preheat your oven to 350°F and grease an 8 x 4 inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flours, pudding mix, baking powder, baking soda and salt.
3. In a mixing bowl, beat the sugar, milk drink, oil, vinegar and vanilla to combine.
4. Gradually add the dry ingredients to the wet ingredients.
5. If using, stir in about half the chocolate chips.
6. Pour the batter into your prepared loaf pan and level it. If using, sprinkle remaining chocolate chips on top.
7. Bake the bread for 45 to 50 minutes, or until golden on the outside and a toothpick inserted in the center comes out clean.
8. Let the bread rest for at least 15 minutes in the pan before removing it to a cooling rack to cool completely.
9. Once the bread has cooled completely, cut it with a sharp knife. Don’t use a serrated knife and don’t be tempted to cut it while still hot (it will firm up more as it cools).

Nutrition note: Nutrition information is without the optional chocolate chips.

Portion: 1 slice calories: 199 Fat: 5g Saturated fat: .6g Carbohydrates: 37.3g Sugar: 16.8g Sodium: 295mg Fiber: .7g Protein: 1.9g

3.5.3229

More Wonderful Vegan Quick Bread Recipes

Banana and coconut bread

Buttermilk Honey Quick Bread

Healthy Pumpkin Bread