Low Carb Butterscotch Fruit Bread

Suzy MacFarland


During Christmas I had a crazy craving for a quick bread that was full of butterscotch flavor. I could not find any that suited me. Most of the breads were adding chocolate chips and broken up gourmet chocolates and the butterscotch flavor was completely ignored so I had to create my own recipe in order to satisfy my tastes.
Since I started making this bread, I have not been allowed to stop. I even like it.
My neigbor liked and wanted the recipe right away. (We are not close so I was giddy with appreciation). It was a Susan Lucci moment when she found out she was nominated for an Emmy!


☆☆☆☆☆ 0 votes

30 Min
1 Hr


  • 2 c
    all purpose unbleached white flour
  • 1 c
    white whole wheat
  • 1/2 c
    almond meal
  • 1/2 c
    dark rye flour
  • 1 1/2 c
    splenda or swerve
  • 1/2 c
    coconut sugar
  • 1/2 tsp
  • 2 tsp
    baking powder (fresh)
  • 1 tsp
    baking soda (fresh)
  • 2 Tbsp
    nido (vitamin enriched powdered millk) optional
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 3/4 c
    low fat buttermilk
  • 1/2 c
    low fat milk
  • 2
    extra large eggs
  • 5 Tbsp
    butter (no substitute)
  • 1 c
    golden raisins
  • 1 1/2 c
    maraschino or glace cherries halved
  • 1 1/2 c
    toasted pecans or almond slivers
  • 3/4 c
    butterscotch morsels (chips)
  • 2 Tbsp
    flax oil or meal
  • 2 tsp
    orange oil
  • 1 tsp
    orange extract
  • 2 tsp
    vanilla extract
  • 2 tsp
    powdered vanilla
  • 2 tsp
    maple flavoring
  • 1 Tbsp
    orange zest

How to Make Low Carb Butterscotch Fruit Bread


  1. This is enough for two 9 x 5 inch loaf pans. I use glass which cooks faster.
    I prepare my pans with Pam olive oil spray.
    Preheat oven to 350 degrees

    Mix the dry ingredients in the mixing bowl with a paddle on the stand mixer's lowest setting until ingredients are mixed well.

    Mix the wet ingredients including the zest until well combine. (Melt the butter and warm the buttermilk slightly.)

    Add the wet ingredients to the dry and mix until well mixed uping the speed a couple of notches.
    (Don't overmix).

    Now fold in the nuts, cherries, butterscotch chips and raisins.
  2. This batter should look very wet and somewhat thicker than cake batter.

    Pour the batter into the prepared loaf pans.

    If not using glass, the loaves may take longer to bake. It also depends on the calibration of your oven.
    Test the middle of the loaves at about the 50 minute mark. They are done when the tester comes out clean.

    For Vegans, the buttermilk and milk can be substituted with bean, nut or grain milks and 1 teaspoon of the juice of a lemon.

    The eggs can be replaced with 1/2 cup of lecithin or flax oil.

    For gluten free, replace the wheat flours with your favorite gluten free flours. Almond meal and garbanzo flours mixed with others are good substitutes. The bread may come out more dense and heavier however. It will still be delicious I am sure.

    Thank you for dropping by. I hope you enjoy our latest family favorite!

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