Description
This Butterscotch Bread is a moist and flavorful quick bread featuring instant butterscotch pudding mix for a rich, sweet taste. Topped with a simple butterscotch glaze and sprinkled with butterscotch chips, it’s perfect for a cozy snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 3.4 ounce instant butterscotch pudding mix
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup milk
- 2 Tablespoons sour cream
Glaze and Topping
- 1/2 cup powdered sugar
- 2-3 Tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 cup butterscotch chips (to sprinkle on top)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, instant butterscotch pudding mix, baking powder, baking soda, and salt until fully combined. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time into the creamed butter mixture, followed by the vanilla extract, ensuring everything is well combined before moving on.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the liquids (milk and sour cream) in batches, mixing gently until just combined. Be careful not to overmix to keep the bread tender.
- Transfer batter and bake: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack to cool completely.
- Prepare and apply glaze: Whisk together powdered sugar, milk, and vanilla extract to create a sweet glaze. Drizzle the glaze over the cooled bread, then sprinkle with butterscotch chips to finish.
Notes
- Ensure the butter is softened for easy creaming with sugar.
- Do not overmix the batter once dry and wet ingredients are combined to keep the bread moist and tender.
- Use a toothpick test to check doneness; if it comes out clean, the bread is done baking.
- The glaze can be adjusted for thickness by altering the milk amount.
- Store bread covered at room temperature for up to 3 days or freeze for longer storage.
