What’s better than the smell of chocolate chip cookies baking or of fresh coffee brewing? The aroma of this warm, sweet buttery loaf of Butterscotch Bread is so heavenly that I’m convinced that angel grandmothers bake this on a regular basis in heaven. The rich scent is accompanied by a soft, tender bread topped with a silky butterscotch glaze.
It all starts with browning your butter first. It adds a nutty, deep butter flavor. When browning your butter, use a light colored saucepan so you can see the visual clues. You’ll see it start to foam and brown specks will collect on the bottom of the pan. It will smell nutty and fragrant. Keep a close eye on it. It can go from brown to burnt in a quick second. When your brown butter has cooled to room temperature, the rest of the recipe comes together quickly. You can also brown your butter a day ahead and keep it in the refrigerator. Bring it to room temperate before using.
This delightful bread goes well with coffee or tea and is just as delicious the next day. Store covered at room temperature.
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Butterscotch Bread
Ingredients
Butterscotch Bread
- ½ cup (113g) unsalted butter
- 1 ¾ cups (220g all purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine seat salt
- 1 cup (200g) brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup (177ml) buttermilk
Butterscotch Glaze
- ¼ cup (57g) unsalted butter
- ½ cup (100g) packed brown sugar
- â…› teaspoon fine sea salt
- ¼ cup (59ml) heavy whipping cream
- ½ teaspoon pure vanilla extract
Instructions
Butterscotch Bread
- In a small saucepan, cook the butter over medium heat until brown and fragrant. When brown specks begin to form at the bottom of the pan, immediately transfer the butter to a small bowl. Let cool to room temperature.
- Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
- In a medium-sized bowl, beat the brown butter, brown sugar, eggs, vanilla and buttermilk until smooth and creamy. Stir in the flour mixture in two additions. Mix just until combined.
- Transfer the batter to prepared baking pan. Bake until the top is deep golden brown and a toothpick inserted into center comes out clean, about 38-43 minutes.
- Let the bread cool in pan for 10 minutes, them turn it out onto a cooling rack to cool completely. Top the cooled cake with two coats of butterscotch glaze.
Butterscotch Glaze
- Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt. Continue stirring over medium heat until the mixture comes to a boil. Boil for two minutes.
- Turn the heat down and slowly stir in the heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in the vanilla extract.
- Transfer the butterscotch glaze to a small bowl and let cool until thickened.