Butterscotch Loaf

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

   Tip: Use a non-stick loaf pan for easy release.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, cream the butter and sugars until light and fluffy, about 3 minutes.

   Tip: Use an electric mixer for a quick and easy process.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Be patient and let the mixer do the work.

6. 6

   Stir in the butterscotch chips.

   Tip: Don't overmix – the chips will distribute evenly throughout the batter.

7. 7

   Pour the batter into the prepared loaf pan and smooth the top.

   Tip: Use a spatula to get the batter into the corners of the pan.

8. 8

   Bake for 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

   Tip: Keep an eye on the loaf – it's done when it's lightly golden brown on the top and set throughout.

9. 9

   Remove the loaf from the oven and let it cool in the pan for 10 minutes.

   Tip: Don't skip this step – the loaf will be more tender if it cools slowly.

10. 10

    Transfer the loaf to a wire rack and let it cool completely before slicing and serving.

    Tip: Be patient – the loaf will be at its best after it's cooled completely.