Reviewed: Nov. 20, 2009

Delicious! This may sound silly but I added butterscotch chips to make it more like butterscotch bread...Turned out wonderful.

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jbeauty

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Reviewed: Nov. 19, 2005

I liked this but added a lot more butter. I was only making one loaf and used one stick. Also, I added some butterscotch chips.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 13, 2004

This recipe is okay, I suppose. I followed the other reviewer's directions about caramelizing the brown sugar, and it did intensify the flavor, but overall there wasn't enough flavor in the bread besides "sweet". Not really a butterscotch flavor to this-- maybe if you added some extra butter, or butter-flavoring? At least it baked up prettily and had a nice texture when lightly toasted the next day. I guess I'll have to find another recipe to use up leftover buttermilk...

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TSTANKUN

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Reviewed: Feb. 27, 2004

I tried this recipe with the modifications suggested by Emiliano Lee. It turned out great. My kids loved it.

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RLOWTHER

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Reviewed: Aug. 4, 2003

in order to bring out more of a butterscotch flavor and sweetness, first melt the brown sugar with the butter and a little bit of the buttermilk (just enough so it's not too thick) and bring up to a bubble so that you slightly caramelize the sugar and bring out that flavor. then just let that cool, then mix with the remaining buttermilk and eggs before adding to the dry ingredients. this will also distribute the sugar evenly throughout the mixture and give the crust a slight almost candylike crunch when it first comes out of the oven.

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