Butterscotch Bread Recipe - Allrecipes.com
Butterscotch Bread Recipe
  • READY IN ABOUT hrs

Butterscotch Bread

Recipe by  

"My mother's friend has been making this sweet, dense bread since World War I. It's a real treat for brown sugar lovers."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, stir together the flour, baking soda, salt and brown sugar. Stir in the eggs, buttermilk and melted butter all at once. Mix just enough to moisten. Pour batter into prepared pans.
  3. Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

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.

 
Most Helpful Critical Review
Jan 07, 2004

This recipe is a simple breakfast bread. It is nothing spectacular, but sometimes when you need comfort food this recipe is worth the effort.

 

22 Ratings

Jul 25, 2011

EXCELLENT is really the only word necessary to describe this. I couldn't have cared less if the bread was "butterscotchy" or not - I just wanted something moist, lightly caramel-colored and pleasantly sweet with brown sugar. This delivered exactly what I was looking for. I had some fresh cherries and blueberries to make use of and I deliberately chose this bread for them. Two tablespoons of butter (for one loaf) didn't seem like it would be enough to me so I added another tablespoon for good measure. Whether or not that was necessary I don't know, but it made me feel better! The bread has a nice, almost crackly crust, with a dense, moist, incredibly delicious interior. The handful each of fresh cherries (pitted and quartered) and blueberries I added made this bread absolutely exquisite.

 
Jan 07, 2004

*Super* easy and yummy. This is one I'll make again & again. Oddly enough, it's not that sweet of a bread, which I like.

 
Jan 30, 2012

A very pretty quick bread-it baked perfectly and didn't have me second-guessing if I should keep it in a little longer (you may be able to relate...) I enjoyed it most fresh from the oven. My bf thought it was much better with butter... which is likely because it's really not very sweet so he wanted more flavor? I'm thinking my use of half whole wheat flour may have contributed to the dryness it seemed to have relatively quickly (a day or so later). I also added a handful of butterscotch chips, which sank to the bottom, darn it! It was a nice recipe to try, but I think I'll find another recipe next time!

 
Mar 28, 2011

I was looking for a simple dessert and found this. I was a little scared when there was nothing special about the recipe but brown sugar, but when I melted the butter/sugar and let it caramelize a bit like emiliano lee said, it was DELICIOUS. Anyone who says there's no butterscotch taste should try that. Mmmmm.

 
Mar 23, 2011

I could tell that as is this bread would not have had a big 'butterscotch' flavor, so I added in a partial bag of butterscotch chips that I had in the pantry...YUM, it really gave this bread a great flavor and I believe that the addition of the chips was what this bread needed. I halved the recipe to only make 1 loaf, and that worked out fine. My hubby is a butterscotch lover, so I really wanted a good butterscotch flavor, and that was achieved. This smelled really good while baking, and was very moist. I will be making this again! Thanks for sharing. :)

 
Jan 06, 2003

It didn't taste much like butterscotch to me. It's okay toasted and topped with butter or apple butter. I wasn't that impressed with this recipe.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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