An old-fashioned butterscotch bread recipe made with brown sugar, golden raisins, and buttermilk. Makes 2 loaves.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Bread
Cuisine: American
Keyword: buttermilk, quick bread, raisins
Servings: 8
Author: Laura Warnke
Ingredients
2eggs
3Tablespoonsmelted butter
2cupsbrown sugarfirmly packed
2cupsbuttermilk
4cupsall purpose flour
1-1/2teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1cupgolden raisins or chopped nutsoptional
Instructions
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.
Notes
This quick bread makes 2 loaves. You may divide the recipe in half if you only want one loaf of bread.This bread freezes well.