Butterscotch Bread
This Butterscotch Bread is going to be a favorite. It’s soft, buttery, and packed with sweet butterscotch chips in every bite. The brown sugar gives it a rich flavor that tastes like something straight from a bakery, but it’s simple enough to whip up on a busy afternoon.
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I love making this bread when I want something a little special without spending a ton of money on ingredients. It’s one of those recipes that works for breakfast with coffee, an afternoon snack for the kids, or even dessert after dinner. Around here, it never lasts long once it’s sliced..
If you love simple sweet breads like this, you might also enjoy my Banana Cornbread, Chocolate Bourbon Pumpkin Bread, or Banana Bread Cinnamon Rolls — they’re all easy, budget-friendly, and perfect for breakfast or dessert.
Why You’ll Love This Recipe
- Easy to Make: Simple pantry ingredients and no complicated steps make this recipe beginner-friendly.
- Budget-Friendly: Uses affordable baking staples you probably already have at home.
- Soft and Moist: The brown sugar and buttermilk keep every slice tender and flavorful.
- Perfect Anytime Treat: Great for breakfast, dessert, holiday baking, or afternoon coffee breaks.
Ingredients For Butterscotch Pudding Bread
Butterscotch Bread
Equipment
- mixing bowls
- whisk
- hand mixer or stand mixer
- Rubber Spatula
- 9×5 inch loaf pan
- Parchment Paper
- cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk or milk with 1 teaspoon lemon juice
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and brown sugar until light. Beat in eggs one at a time, then vanilla.
- Mix in half the dry ingredients, then the buttermilk, then the remaining dry ingredients until just combined.
- Fold in the butterscotch chips and spread batter into the pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then transfer to a rack to finish cooling before slicing.
Notes
- Let the bread cool before slicing to help it hold its shape.
- Stir chips in gently so they don’t sink to the bottom.
- Check the loaf early if your oven runs hot.
Storage
Storage:Store tightly wrapped at room temperature for up to 3 days. Reheating:
Warm slices in the microwave for 10–15 seconds for that fresh-baked feel. Freezing:
Wrap the cooled loaf or individual slices tightly and freeze for up to 3 months.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use room temperature butter and eggs for a smoother batter.
- Don’t overmix the batter or the bread can turn dense instead of soft.
- Toss the butterscotch chips with a teaspoon of flour before folding them in to help keep them from sinking.
- Cover loosely with foil during the last 15 minutes if the top starts browning too quickly.
- For extra flavor, add a sprinkle of cinnamon or a handful of chopped pecans.
- Try swapping half the butterscotch chips for chocolate chips for a fun variation.
FAQs For Butterscotch Bread
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can bake this in mini loaf pans, just reduce the baking time and check for doneness around 25–30 minutes.
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.
Absolutely. Just add 1 teaspoon of lemon juice or vinegar to your milk and let it sit for a few minutes.
Yes, a hand mixer works perfectly for this recipe.
