This delicious recipe for vegan butterscotch bread was created by my good friend, Hannah Kaminsky. She originally shared it with us about 15 years ago (my how time flies!). Today, I’m giving it a big update with more details. As Hannah says, this loaf is soft, yet delightfully chewy around the edges, with warm caramel undertones. You really don’t need the chocolate chips to make this easy treat irresistible. But chocolate never hurts, does it?
Butterscotch Bread for a Special Vegan Snack, Breakfast Treat, 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-friendly! But use caution when purchasing. During the production kerfuffle of 2020-2021, 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 double check the ingredients and allergens on the back before purchasing.
Do I have to Use Jell-O Brand?
We’ve always used Jell-O Instant Butterscotch Pudding since it’s readily available and seamless. But Royal, My-T-Fine, and other store brands of butterscotch instant pudding mix should work just fine, too!
Will Cook & Serve Pudding Work?
Cook & Serve Pudding has different ingredients from the Instant Puddings. It might work, but we haven’t tested it.
Can I Use Sugar-Free Pudding Mix?
We honestly can’t say how this will work, since sugar does provide structure and a distinct taste to recipes. If you opt to swap out any sugars in this recipe, your results will vary.
Can I Use Other Pudding Flavors?
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 bake a 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 of the sugar with brown sugar if you wish. This would likely add even more caramel notes to the bread. For more buttery flavor, you can even use dairy-free buttery sticks or spread in place of the oil.
What Milk and Oil Do You Recommend for this Bread?
When Hannah created this vegan butterscotch bread, she used non-GMO soymilk and canola oil. But, your favorite milk beverage should work just fine. Most oils will also work fine, but we prefer to use neutral-tasting oils in recipes like this one, such as canola, vegetable, grapeseed, or extra-light olive oil. If you opt to use any type of coconut oil, make sure that it is melted and that your milk beverage is room temperature or warmer. If it is cold, it will cause the oil to solidify into chunks.
Special Diet Notes: Vegan Butterscotch Bread
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 1 cup plain dairy-free milk beverage
- 1 teaspoon apple cider vinegar (can sub white vinegar)
- 1 cup 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 (3.5-ounce) package instant butterscotch pudding (like Jell-O brand)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup dairy-free chocolate chips (optional)
- Preheat your oven to 350°F and grease an 8x4-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flours, pudding mix, baking powder, baking soda, and salt.
- In a mixing bowl, beat the sugar, milk beverage, oil, vinegar, and vanilla to combine.
- Gradually mix the dry ingredients into the wet ingredients.
- If using, fold in about half of the chocolate chips.
- Pour the batter into your prepared loaf pan and even it out. If using, sprinkle the remaining chocolate chips over top.
- Bake the bread for 45 to 50 minutes, or 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 in the pan before removing it to a cooling rack to cool completely.
- Once the loaf is completely cool, cut it with a sharp knife. Do not use a serrated knife, and don’t be tempted to cut it while still warm (it firms up more as it cools).
Oh my gosh SO YUMMY!!! Between “butterscotch” and “I like to briefly toast thick slices of this sweet bread” (that’s how I enjoy all quick bread, too), I couldn’t wait to make this. Since I wanted to add the optional morsels (butterscotch, in my case), I reduced the sugar from 1 c to 1/2 c. This is so delicious. Definitely a keeper. Thank you!
Glad you enjoyed it Dory!