Butterscotch Pudding Bread Loaf (Print Version)

# Ingredients:

→ Bread Batter

01 - 190 grams all-purpose flour
02 - 2 large eggs
03 - 115 grams unsalted butter, melted
04 - 1/4 teaspoon salt
05 - 1 teaspoon baking powder
06 - 150 grams white sugar
07 - 160 millilitres 2% milk
08 - 99 grams butterscotch pudding mix

→ Optional Icing

09 - 60 grams icing sugar
10 - 15 millilitres 2% milk

# Instructions:

01 - Preheat oven to 175°C. Grease a loaf pan with oil or butter to prevent sticking.
02 - In a large mixing bowl, blend together white sugar, eggs, and melted butter until thoroughly combined.
03 - Incorporate 2% milk, butterscotch pudding mix, baking powder, and salt. Mix until evenly distributed.
04 - Gradually fold in the all-purpose flour, mixing until the batter is smooth with no dry pockets.
05 - Pour batter into prepared loaf pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the centre emerges clean.
06 - Allow bread to cool in the pan. If desired, whisk icing sugar with milk and drizzle over the cooled loaf before serving.

# Notes:

01 - Make sure the melted butter is slightly cooled before mixing with eggs to avoid curdling.
02 - Use a digital scale for precise flour measurement for the best texture.
03 - For a neater finish, allow the icing to set for 10 minutes before slicing.

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