Butterscotch Cinnamon Swirl Quick Bread is an impressively delightful recipe that makes a perfect homemade gift or treat. No one has to know how easy it is!
Sometimes you just want your entire house to smell like sweet, warm, comforting cinnamon. And sometimes a candle is just not good enough because you want to eat that aroma and you can’t eat candles (unless you’re Brick Tamland from Anchorman). There is seriously nothing more wonderful than having a sweet cinnamony treat baking away in the oven, perfuming your entire house with intoxicating aromas, when it’s cold outside and the Christmas tree lights are twinkling.
Don’t get me wrong, this Butterscotch Cinnamon Swirl Quick Bread would be lovely all year round but it just seems SO right to make in December. Plus it makes a fabulous gift to give to your neighbors if you manage not to dive right into it the second it comes out of the oven!
I’ve made a quick video for you to see exactly how to make this scrumptious bread, it looks a lot more complicated than it actually is!
If you make this Butterscotch Cinnamon Swirl Quick Bread, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Taste: Sweet, warm, comforting cinnamon and butterscotch flavors.
Texture: The bread is moist and rich yet fluffy with bits of butterscotch chips throughout and that luscious butterscotch glaze on top.
Ease: Super duper easy AND I’ve included a video to show you exactly how. You can’t mess this one up!
Appearance: So elegant and festive, especially for how simple it is.
Cons: None that I can think of.
Would I make this again? Yes.
- 2 cups (9 ounces) all-purpose flour
- 1/2 cup dark brown sugar
- 1 cup granulated sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup buttermilk
- 1 large egg
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled
- 1 1/2 cups butterscotch chips, divided
- 3 teaspoons ground cinnamon
Preheat oven to 350°. Spray a 9 by 5-inch loaf pan with nonstick cooking spray.
In a large bowl combine the flour, brown sugar, 1/2 cup granulated sugar, baking soda and salt. In a glass measuring cup beat the buttermilk, egg and butter until combined then pour over the dry ingredients. Stir in 1/2 cup butterscotch chips until everything is just combined. Do not overmix.
In a small bowl, combine the cinnamon and remaining 1/2 cup granulated sugar.
Pour half of the batter into pan then sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar. Cut through batter with a knife or skewer to swirl.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes before removing from the pan to a wire rack to cool completely.
In a heatproof bowl microwave the remaining 1 cup butterscotch chips in 30 second bursts, stirring between bursts, until smooth. Drizzle over the bread. Let set before slicing and serving. Bread is best served the day it's made but can be stored in an airtight container at room temperature for up to 2 days.
Feel free to add in about 1/2 cup toasted nuts or even raisins to the bread batter.