Butterscotch Loaf
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Butterscotch Loaf is a sweet cake made with butter, sugar, eggs, flour and butterscotch chips. It requires twenty minutes of preparation and thirty five minutes in the oven. This straightforward recipe suits anyone looking for a simple baked treat with rich butterscotch flavour throughout.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gbutter
- 250 gwhite sugar
- 100 glight brown sugar
- 2eggs
- 1 mLvanilla extract
- 1 gbaking soda
- 1 gsalt
- 120 mLunsalted milk
- 200 gbutterscotch chips
Detail level
Instructions
- 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
In a medium bowl, whisk together the flour, baking soda, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 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
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
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
Stir in the butterscotch chips.
Tip: Don't overmix – the chips will distribute evenly throughout the batter.
- 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
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
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
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.
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