Butterscotch Bread Recipe 425 Recipes

BUTTERSCOTCH SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until lightly browned. Remove to wire racks. ,

BUTTERSCOTCH BREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of two (9x5-inch) loaf pans. Set aside.
• Combine all ingredients except raisins in bowl; beat at low speed, scraping bowl often, until well mixed. Stir in raisins.
• Spoon batter evenly into prepared loaf pans. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes. Remove from pans. Cool completely.

BANANA BUTTERSCOTCH BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BUTTERSCOTCH BREAD

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease two 9x5 inch loaf pans.
• In a large bowl, stir together the flour, baking soda, salt and brown sugar.
• Stir in the eggs, buttermilk and melted butter all at once.
• Mix just enough to moisten.
• Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until golden brown and a tooth pick inserted into center of a loaf comes out clean.

BUTTERSCOTCH ZUCCHINI BREAD

Steps:

• Beat together the sugar, eggs, zucchini, oil and vanilla.
• Add dry ingredients to flour.
• Then the other mixture.
• Beat until smooth.
• Add pudding mix, oats and nuts.
• Grease a 5x9 bread pan.
• Bake at 350 for about 1 hour.

THE BEST BUTTERSCOTCH BANANA BREAD

Steps:

• Mash the ripe bananas; set aside.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
• Combine mashed bananas, sugar, eggs and melted butter. Blend well.
• Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
• Pour into greashed 9-1/2-inch loaf pan.
• Sprinkle top with reserved nuts and chips.
• Bake at 350° for 60 minutes (or shorter time for smaller loaves).
• Cool.

BUTTERSCOTCH BREAD!

Steps:

• Heat oven to 350.
• Grease a loaf pan.
• Beat the eggs,gradually adding in the sugar.
• Add the melted shortening.
• Sift together the flour,salt,baking powder& soda.
• Add to the egg/sugar mixture,alternatly with milk.
• Add the chopped nuts,blending only enough to dampen the flour.
• Pour mixture into the loaf pan.
• Bake appox 45 minutes,or until bread slightly shrinks from the sides of pan.

BUTTERSCOTCH BANANA BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combined mashed bananas, eggs, vegetable oil and sugar. Stir in cinnamon, nutmeg, salt, baking soda, and baking powder.
• Then add flour and mix just until combined.
• Fold in butterscotch chips.
• Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 minutes or until the top is golden brown and an inserted toothpick comes out clean.
• ***You can also make this in 3 small mini loaf pans that have been sprayed with non stick cooking spray. The mini loaves cook for about 40-42 minutes.