An old-fashioned butterscotch bread recipe made with brown sugar, golden raisins, and buttermilk. Serve this quick bread recipe for a sweet treat at breakfast or brunch. You can also find other quick bread recipes here.
This is an interesting recipe not often found in many cookbooks. I believe this one came from my Grandmother’s recipe box. When I first read the recipe, I doubted whether it would taste like I expected, but with the brown sugar used in the recipe, it does taste like butterscotch. I thought these loaves baked evenly and looked good when I took them out of the pan.
Okay, let me address the golden raisins in the recipe. I know some of you dislike raisins, but I happen to like them, so I kept them in. You could use regular raisins in here too if you happen to be out of golden raisins. Another option is to use chopped walnuts instead of the raisins. Of course, you may leave them all out of the recipe too.
Aside eating for a snack, you can also serve this as a dessert or on a brunch buffet. Just top a slice with a dollop of whipped cream and sprinkle with a bit of cinnamon for an easy dessert. Also try spreading it with butter or a smear of cream cheese spread for a quick snack. It is good either warm or cold.
Note: This recipe makes 2 loaves; one for you and one for sharing with a neighbor or family. Cut the recipe in half if you just want to make one for yourself. This particular bread does freeze well if you want to make both loaves. Just wrap it in two layers of plastic wrap and then a layer of aluminum foil and label with name and date. You could also use a freezer quality zip loc bag.
Old-Fashioned Butterscotch Bread
- 2 eggs
- 3 Tablespoons melted butter
- 2 cups brown sugar, firmly packed
- 2 cups buttermilk
- 4 cups all purpose flour
- 1-1/2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup golden raisins or chopped nuts (optional)
- Preheat oven to 350 degrees.
- In a large mixing bowl, gently beat the 2 eggs with a fork.
- Add in the brown sugar and melted butter.
- Stir in the buttermilk and mix until fully incorporated.
- In a separate bowl, stir together the flour, baking powder, baking soda and salt.
- Add the wet ingredients into the dry and stir until well mixed. This can also be done with an electric mixer.
- Stir in raisins or nuts by hand.
- Grease the bottoms only of (2) 9" x 5" x 3" loaf baking pans. Divide the batter evenly between the two pans.
- Bake at 350 degrees for 40-50 minutes until the bread starts to pull away from the sides of the pan and it golden brown on top. Check the center of the bread with a toothpick. It should come out clean.
- Let stand 10 minutes before removing from the pans. Place on a wire rack and allow the bread to cool completely.
This bread freezes well.