Butterscotch Bread
This sweet Butterscotch Bread will be your new favorite breakfast treat. It’s fluffy, moist, and bursting with butterscotch flavor. It’s made with butterscotch pudding mix and topped with a simple icing.
Servings: 14
Calories: 155kcal
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
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup milk
- 2 Tablespoons sour cream
Icing
- 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 your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, butterscotch pudding mix, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy using an electric mixer, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Add the dry ingredient mixture in batches, alternating with the milk and sour cream. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For a sweet glaze, whisk together powdered sugar, milk, and vanilla, then drizzle it over the cooled bread.
Nutrition
Serving: 14g | Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 110mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 266IU | Calcium: 37mg | Iron: 1mg