Butterscotch Bread

Butterscotch Bread

This quick bread has a subtle butterscotch flavor from the brown sugar and additional sweetness from golden raisins and has the texture of pound cake.

20 min. prep time
24 servings
454 Ratings


4 cups all-purpose flour
2 cups firmly packed brown sugar
2 cups buttermilk*
3 tablespoons Land O Lakes® Butter, melted
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup golden raisins
1 cup butterscotch baking chips


Heat oven to 350°F. Grease bottoms only of two (9x5-inch) loaf pans. Set aside.

Combine all ingredients except raisins and baking chips in bowl; beat at low speed, scraping bowl often, until well mixed. Stir in raisins and baking chips.

Spoon batter evenly into prepared loaf pans. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes. Remove from pans. Cool completely.

*Substitute 2 tablespoons vinegar or lemon juice and enough milk to equal 2 cups. Let stand 5 minutes.

Nutrition Facts (1 serving)

Calories: 240

Fat: 5g

Cholesterol: 20mg

Sodium: 180mg

Carbohydrates: 45g

Dietary Fiber: 1g

Protein: 4g

Recipe #10764©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

This bread is very good, however it doesn't have that much of a butterscotch taste. It is subtly sweet and baked up perfect. It released from my stone pan beautifully and smelled very good baking. Next time I am going to add butterscotch or toffee chips in place of the raisins. Everyone in the house enjoyed the bread and I will definitely make it again. I love that it calls for buttermilk in place of oil/butter!
I've made many loaves of this bread in my son's restaurant. It is always a hit - with the chefs and the customers. I add a little topping of sugar, cinnamon and a bit of nutmeg before it goes in the oven. Yummy!
This is an absolutely wonderful bread. The
best flavors mingled together. Can't get
enough of it. The taste is incredible.
A favorite by my family & friends.
I used washed sugar because I didn't have any brown sugar and it wasn't as pale as I thought it would be. Next time, I'll use brown sugar or a combination of brown and muscovado for more flavor.

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