sugar-free instant french vanilla pudding mix (1 oz. size)
unpeeled granny smith apple
super concentrated butterscotch extract (available at cake decorating store)
apple juice, unsweetened or apple cider
sugar-free caramel ice cream topping
Preheat oven to 375 degrees.
Cube apple, measuring about 2 cups, toss with 2-3 T. of pudding mix. Set aside.
In large bowl, whisk together the pudding mixes and the buttermilk. Add the butterscotch extract. This will be very thick.
In a separate bowl, whisk together the brown sugar, spices, baking powder, baking soda, salt and flour.
Add dry ingredients to pudding mixture a little at a time, alternating with apple juice and blend well after each addition.
Bake in a greased bundt pan or small loaf pans. Time for large bundt pan will be 45-50 minutes. The small loaves will take only 20. Test with toothpick to make sure the bread is done.
Remove from oven and let stand 10 minutes. Remove from pan.
Cool completely. When cool, drizzle caramel syrup on the top. You should get 12 mini-loaves or 12 slices from bundt.
(You can substitute sugar-free butterscotch pudding mixes for the French Vanilla and the butterscotch extract.)