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A loaf of golden brown butterscotch bread on a white plate with two slices cut, surrounded by butterscotch chips.
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Butterscotch Bread

This Butterscotch Bread is a soft, buttery loaf made with brown sugar and sweet butterscotch chips. It’s easy to make, budget-friendly, and perfect for breakfast, dessert, or a cozy afternoon snack.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Servings: 10 Slices
Calories: 312kcal
Author: Wendy

Equipment

  • mixing bowls
  • whisk
  • hand mixer or stand mixer
  • Rubber Spatula
  • 9x5 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.
    Baking ingredients arranged on a white surface, including flour, eggs, butter, brown sugar, butterscotch chips, vanilla extract, milk, salt, and a whisk.
  • In a separate bowl, cream butter and brown sugar until light. Beat in eggs one at a time, then vanilla.
    A mixing bowl with cookie dough and a cracked egg, surrounded by butterscotch chips, flour, an egg, milk, vanilla extract, and a whisk on a white surface.
  • Mix in half the dry ingredients, then the buttermilk, then the remaining dry ingredients until just combined.
    A mixing bowl with cookie dough and a metal beater next to a small bowl filled with butterscotch chips on a white surface.
  • Fold in the butterscotch chips and spread batter into the pan.
    A mixing bowl contains cookie dough with butterscotch chips and a spatula; a small glass bowl of extra butterscotch chips is nearby.
  • Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    A loaf pan lined with parchment paper holds unbaked batter topped with butterscotch chips. A spatula rests in a metal mixing bowl nearby, with an empty glass bowl beside them.
  • Cool in the pan 10 minutes, then transfer to a rack to finish cooling before slicing.
    A loaf of baked bread in a parchment-lined loaf pan, resting on a metal cooling rack.

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.
Measure your flour using the spoon-and-level method for best results.

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.

Nutrition

Serving: 1Slice | Calories: 312kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 311mg | Potassium: 78mg | Fiber: 1g | Sugar: 30g | Vitamin A: 368IU | Calcium: 63mg | Iron: 1mg