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Butterscotch Bread

A moist and rich quick bread infused with butterscotch pudding mix, perfect for breakfast or dessert, and incredibly easy to make.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the bread
  • 1 box instant butterscotch pudding mix (3.4 oz)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs Use room temperature for better mixing.
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup sour cream Can swap for Greek yogurt.
For the glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
Optional add-in
  • 1/2 cup butterscotch chips Adding is optional but recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, butterscotch pudding mix, baking powder, baking soda, and salt until evenly blended.
  3. In a large bowl, cream together the softened butter and granulated sugar using a mixer for 2-3 minutes until pale and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the vanilla extract.
  5. Gradually add a third of the dry ingredients to the wet mixture, alternating with milk and sour cream, stirring gently until just combined. Fold in butterscotch chips if using.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake in the preheated oven for 50-60 minutes, checking around 50 minutes with a toothpick.
Cooling and Glazing
  1. Cool the loaf in the pan for 10 minutes before transferring to a wire rack.
  2. Once cooled, whisk together the powdered sugar, milk, and vanilla for the glaze, then drizzle over the loaf.

Notes

For best results, use room temperature butter and eggs. Store wrapped tightly at room temperature for up to 3 days, or freeze for 3 months.