Land O Lakes Butterscotch Bread is an old-fashioned quick bread with the deep, caramel-like sweetness of dark brown sugar and the gentle tang of buttermilk. Recipes like this became especially popular in American home kitchens because they offered the comfort of homemade bread without yeast, kneading, or rising time. Melted butter gives the loaves richness, while chopped pecans add a welcome nutty crunch to every slice. Despite its butterscotch name, the recipe needs no butterscotch chips—the combination of dark brown sugar and butter creates that familiar buttery, caramel flavor naturally. Simple enough for everyday baking, this bread is especially inviting served slightly warm with butter alongside morning coffee or afternoon tea.
Ingredients
- 4 cups all-purpose flour
- 2 cups dark brown sugar (packed)
- 2 cups buttermilk
- 3 tbsp butter (melted)
- 2 large eggs (the card notes “might be 3”)
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup pecans (chopped)
Instructions
Step 1: Prepare the Oven and Pans
- Preheat the oven to 350°F.
- Grease two standard 9 × 5-inch loaf pans.
Step 2: Combine the Ingredients
- Place the flour, dark brown sugar, buttermilk, melted butter, eggs, baking powder, baking soda, salt, and chopped pecans in a large mixing bowl.
- Mix until the ingredients are evenly combined and no large pockets of dry flour remain. Avoid excessive mixing.
Step 3: Fill the Loaf Pans
- Divide the batter evenly between the two prepared loaf pans.
- Smooth the tops gently.
Step 4: Bake
- Bake at 350°F for 40–50 minutes, as directed on the handwritten card.
- The bread is ready when the center is set and a toothpick inserted near the center comes out clean or with a few moist crumbs.
Step 5: Cool
- Allow the loaves to cool in their pans for about 10–15 minutes.
- Remove from the pans and finish cooling on a wire rack before slicing.
Tips
- Toast the pecans briefly before chopping them for a deeper, nuttier flavor.
- Make sure the dark brown sugar is firmly packed when measuring it.
- Use room-temperature buttermilk and eggs to help the batter combine evenly.
- The card specifies 2 eggs but includes the handwritten note “might be 3.” Start with two to remain closest to the written recipe.
- Avoid overmixing the batter; mix only until the flour is incorporated.
- Begin checking the loaves around the 40-minute mark since loaf pans and ovens vary.
- Add ½ tsp vanilla extract for a slightly sweeter, more aromatic bread.
- For additional warm flavor, add ½ tsp cinnamon.
- Serve slices warm or lightly toasted with softened butter.
- The bread can be wrapped tightly and frozen for later use.
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 25mgSodium: 180mgPotassium: 145mgFiber: 2gSugar: 23gVitamin A: 120IUVitamin C: 0.2mgCalcium: 70mgIron: 1.5mg