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Butterscotch Bread

Butterscotch Bread

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Thomas OReilly

Thomas OReilly

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 {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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

Emiliano Lee
45

Emiliano Lee

1/7/2004

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.

naples34102
16

naples34102

7/25/2011

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.

amyindenver
7

amyindenver

1/7/2004

*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.

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