This butterscotch bread is moist and rich and has a nice heavy butterscotch flavor. It's super sweet and when you bake it up it comes out with a nice thick crunchy crust. This bread also gets better as it ages, so it's even better a day or two after you bake it.
This recipe was inspired by the Amish friendship bread recipe posted over at Mrs. Suzie Homemaker:
Butterscotch Amish Friendship BreadNotes:
1 c Amish friendship bread starter
3/4 c oil
1/2 c milk
1 c sugar
1 tsp vanilla extract
2 c (280g) all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 large box (5.1 oz) instant butterscotch pudding mix
1 c butterscotch chips
1. Preheat your oven to 325°.
2. In a medium bowl, whisk together the starter, eggs, oil, milk, sugar, and vanilla extract until everything is well combined.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pudding mix. Add the starter mixture to the flour mixture and gently stir until the batter just barely comes together. Gently stir in the butterscotch chips.
3. Divide the batter evenly between two well greased loaf pans and place the loaf pans on a baking sheet. Place the baking sheet in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center of a bread comes out clean. Allow the breads to cool in their pans for 10 minutes before turning them out on a wire rack to cool completely.
- If you wrap this bread in plastic wrap, it will stay fresh for over a week.
- This bread also freezes well.
- If you'd like, you can bake this bread in a single bundt pan instead of two loaf pans.