★★★★★

Triple Chocolate Caramel Butterscotch Bread

Triple Chocolate Quick Bread topped with Caramel, chocolate chips and Butterscotch chips
 
Whew. That’s one heck of a title. Today I am doing a little blog post re-do. See back last summer I had total recipe fail. 
 
A trifle? Yep, that what most of my cake and bread fails turn into, if they taste good but don’t come out of the pan.
 
But I also attempted homemade caramel sauce that turned into caramel whipped cream. Which, don’t get me wrong, was divine.
 
But I’ve been thinking about this bread. Since last summer. I baked it up again. And, since I didn’t want a fail on my hands I used jarred caramel ice cream topping. Since that’s a little runnier than homemade would normally turn out I topped ith with milk chocolate chips and butterscotch chips. Stuck her in the refrigerator and O M G.
 
Success. It’s a beautiful sturdy chocolate bread with the most scrumptious topping. Don’t ya think?
Do you ever go back and re-do old recipes on your blog? Some of my friends did the same thing today. Go check them out at the bottom of this post!
Yield: 1 loaf

Triple Chocolate Caramel Butterscotch Bread

Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 3/4 cup butter, softened
  • 1 1/3 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1/3 cup sour cream
  • 1/2 cup boiling water
  • 1 3/4 cup flour
  • 1/2 cup unsweetened cocoa powder (I used Hershey's dark chocolate)
  • 1 tsp baking soda
  • 1 cup milk chocolate morsels
  • 1/2 cup caramel ice cream sauce
  • 1/4 cup butterscotch morsels
  • 1/4 cup semi sweet chocolate morsels

Instructions

  1. In mixing bowl beat butter and sugar until creamy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla, sour cream and water. Slowly add flour, cocoa, and baking soda. Mix completely. Fold in milk chocolate morsels.
  2. Line the bottom of a loaf pan with parchment paper. Use baking spray to grease completely. Pour batter into pan and bake in a 350 degree oven for 60-65 minutes. Allow to cool in loaf pan about 10 minutes. Remove to wire rack and cool COMPLETELY.
  3. When cool, spoon caramel sauce on top of loaf. Press chocolate chips and butterscotch chips into the caramel, it helps keep it from dripping down the sides. Refrigerate bread. Slice when ready to serve! Enjoy.
 
Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on June 4, 2012

Comments & Reviews

  1. Hi, Your bread looks absolutely amazing!!! but in your ingredients list, Did you mean in your 1/2 cup of caramel sauce? You have it as ice cream, just thought I’d let you know.

  2. This sounds better than chocolate cake! And you are not alone in the need to redo recipes. In fact, I sometimes obsess over a fail until I get it right!

  3. Saw this from Something Swanky’s link party – looks amazing! Pinned so I can come back to it later and try it out :). Thanks for sharing the recipe.

  4. Good Morning! I wanted to let you know that I featured this fabulous creation on my “What I Bookmarked This Week” post today. Stop by and see!

  5. Now I am stuck
    I promised a friend in college to make her something super duper chocolaty
    the chocolitiest thing on earth (am not sure if that a word)
    but still cant find something that chocolaty and can be taken to college with spilling or messing every where!!!
    any help!!?!?!

    ayasgoodies.blogspot.com

  6. I think when I make this I’m subbing peanut butter chips for the butterscotch chips. Can’t wait to make this! Or, you could sub. white chocolate chips for the butterscotch chips!

  7. When I make banana bread I have to use two loaf pans. When I bough them I thought they were the big ones. Do you think I should use two for this? Looks so good!

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