A few years ago, I spent a long weekend in Belgium while I was living in Germany. Like most people visiting Belgium, I averaged about two waffles a day (which might not actually be like most people). Piled with strawberries and pears, dripping with chocolate, dusted with powdered sugar, all on top of crispy waffles- amazing.
On my last day in Bruges, we had enough time to eat one more waffle before catching our train back home. I randomly choose a butterscotch-drenched waffle… and I’ve been thinking about it ever since. Butterscotch is highly underestimated, and I’ve been craving a way to use it.
Enter butterscotch bread. I adapted the recipe from a traditional quick bread recipe (original here). It’s sweet without being overpowering. Even after the finished loaves were wrapped up, they still had the softest, butterscotch syrupy smell.
- 1.5 cups miniature butterscotch chips
- .5 cups butter, softened
- 2 eggs
- 2.5 cups all-purpose flour
- 2 teaspoons vanilla extract
- 2/3 cup packed brown sugar
- 1.5 cups unsweetened applesauce
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Melt 1 cup butterscotch chips in a microwave safe bowl, let cool. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled butterscotch; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt. Add the dry mixture to the creamed mixture and mix well. Stir in the remaining butterscotch chips.
Spoon into four greased 5 and 3/4 inch x 3 inch x 2 in loaf pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks.