Butterscotch Bread

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.

Print Recipe
Butterscotch Bread
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Instructions
Butterscotch Bread
  1. 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.
  2. Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
  3. In a medium bowl, beat brown butter, brown sugar, eggs, vanilla and buttermilk until smooth.
  4. Stir in flour mixture in two additions. Mix just until combined. A few lumps are okay.
  5. 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.
  6. 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.
Butterscotch Glaze
  1. Melt butter in a small saucepan over medium heat. Stir in brown sugar and salt.
  2. Continue stirring over medium heat until mixture comes to a boil. Boil for two minutes.
  3. Turn heat down and slowly stir in heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in vanilla extract.
  4. Transfer mixture to a small bowl and let cool until thickened.

Pumpkin Spice Mini Loaves with Caramel Filling

pumpkin spices mini loaves with caramel filling

In early September, I saw someone announce the fall season on social media. In addition to people pointing out that it was too early for the announcement, the word police corrected the person with the word autumn. Since both terms are correct, we can call the season whatever we prefer. I think autumn is a pretty sounding word, so I’ll use it for the rest of this post. Whatever you call it, these Pumpkin Spice Mini Loaves are a perfect little celebration of the season. They have just the right amount of pumpkin spices, making them so fragrant that your kitchen will smell like cozy autumn heaven.

pumpkin spices mini loaves with caramel filling

I call them loaves because I originally made them in mini loaf pans. They’re so cute and delicious that I often give them as holiday gifts. This year I decided to try them in ramekins and I loved the results! I used 6-ounce ramekins, but you can use 8-ounce ramekins, any size mini loaf pans, a muffin pan or even an 8 or 9-inch loaf pan. Keep in mind that baking times will differ. To find the ramekins I used, click here.

Print Recipe
Pumpkin Spice Mini Loaves with Caramel Filling
Mini loaves of tender pumpkin bread with caramel filling and luscious cream cheese frosting
Servings
mini loaves
Ingredients
Pumpkin Spice Mini Loaves
Cream Cheese Frosting
Servings
mini loaves
Ingredients
Pumpkin Spice Mini Loaves
Cream Cheese Frosting
Instructions
Pumpkin Spice Mini Loaves
  1. Preheat oven to 350ºF. Grease and flour seven 6-ounce ramekins or six 8-ounce ramekins or any loaf pans of your choice.
  2. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
  3. In a separate large bowl, cream butter and brown sugar together with an electric mixer until light and fluffy.
  4. Beat in eggs, one at a time, until well combined.
  5. Beat in pumpkin and vanilla until combined.
  6. Stir in flour mixture just until combined.
  7. Divide batter evenly into prepared ramekins. Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Do not overbake. (Mini loaves or muffins bake for 15-25 minutes, depending on size. 8 or 9-inch loaf bakes for 40-50 minutes)
  8. Cool completely if serving in ramekins or remove from pans after cooling for 10 minutes. Continue to cool on wire rack.
  9. Make 3/4-inch well in the center of each loaf. Fill with caramel sauce. (For an 8 or 9-inch loaf, poke multiple holes with a skewer. Fill with caramel sauce.)
  10. Top with cream cheese frosting and pumpkin seeds
Cream Cheese Frosting
  1. In a large bowl, beat cream cheese and butter together with an electric mixer until smooth.
  2. Add vanilla extract and salt and beat until combined.
  3. Gradually add powdered sugar and beat at medium speed until combined.
  4. Add heavy cream and beat at low speed until combined.