Butterscotch Loaf
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
A sweet, comforting loaf filled with the warmth of butterscotch, perfect for a cozy evening.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gbutter
- 250 gwhite sugar
- 100 glight brown sugar
- 2 nulleggs
- 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.
Recipe Variations
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