Oatmeal butterscotch bread
Oatmeal Butterscotch Bread
Everyone loves this sweet bread for breakfast. Although almost all quick bread recipes can be baked as muffins, this is one bread that is best baked as a loaf instead of muffins. This batter can be kept in the refrigerator for 7 days.
- 3 cups oats
- 4 cups buttermilk
- 3 cups brown sugar, packed
- 1 cup butter, melted and cooled
- 6 eggs, slightly beaten
- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 teaspoons baking soda
- 1-1/2 cups butterscotch chips (10-ounce bag)
In a large bowl, combine the oats, buttermilk, and brown sugar; set aside. In a separate bowl, combine butter and eggs. Add to the oats and mix well. In large bowl, combine flour, baking powder, salt, baking soda, and butterscotch chips. Stir all ingredients together until combined. Pour batter into well-greased loaf pans. Bake at 350 degrees for about 45 minutes until golden.
Makes:3 large loaves or 22 mini loaves.
Tags: recipe, Oatmeal butterscotch bread, cooking, diy