What’s better than the smell of chocolate chip cookies baking or the smell of fresh coffee brewing? The smell of a warm, sweet buttery loaf of this Butterscotch Bread! The aroma is so heavenly that I’m convinced 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.
- 1/2 cup (4 ounces) unsalted butter
- 1 3/4 cups (7 3/4 ounces) all purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine seat salt
- 1 cup (7 ounces) brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk
- 1/4 cup (2 ounces) unsalted butter
- 1/2 cup (3 1/2 ounces) brown sugar
- 1/8 teaspoon fine sea salt
- 1/4 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- In a small saucepan, cook butter over medium heat until brown and fragrant. When brown specks (not black!) collect at the bottom of the pan, immediately transfer butter to a small bowl. Let cool to room temperature.
- Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
- In a medium bowl, beat brown butter, brown sugar, eggs, vanilla and buttermilk until smooth.
- Stir in flour mixture in two additions. Mix just until combined. A few lumps are okay.
- Transfer batter to prepared baking pan. Bake until top is deep golden brown and toothpick inserted into center comes out clean, about 38-43 minutes.
- Let bread cool in pan for 10 minutes, them turn out onto a cooling rack to cool completely. Top with two coats of butterscotch glaze.
- Melt butter in a small saucepan over medium heat. Stir in brown sugar and salt.
- Continue stirring over medium heat until mixture comes to a boil. Boil for two minutes.
- Turn heat down and slowly stir in heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in vanilla extract.
- Transfer mixture to a small bowl and let cool until thickened.