Butterscotch Bubble Bread Recipe

4.5 2 2
Butterscotch Bubble Bread Recipe
Butterscotch Bubble Bread Recipe photo by Taste of Home
Publisher Photo

Butterscotch Bubble Bread Recipe

Read Reviews
4.5 2 2
Publisher Photo
This is a "must-have" treat in our house at holiday time. Baked in a tube pan, the delectable loaf is chock-full of cherries, nuts and coconut.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12-14 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

  • 16 maraschino cherries, drained and patted dry
  • 1/3 cup chopped nuts
  • 1/3 cup flaked coconut
  • 1 loaf (1 pound) frozen bread dough, thawed and cut into 24 pieces
  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted

Directions

Arrange cherries on the bottom of a greased 10-in. fluted tube pan. Sprinkle with nuts and coconut. Arrange dough pieces over coconut.
Combine the dry pudding mix, brown sugar and cinnamon; sprinkle over dough. Drizzle with butter. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 12-14 servings.
Originally published as Butterscotch Bubble Bread in Country Woman Christmas Annual 2007, p33

  • 16 maraschino cherries, drained and patted dry
  • 1/3 cup chopped nuts
  • 1/3 cup flaked coconut
  • 1 loaf (1 pound) frozen bread dough, thawed and cut into 24 pieces
  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  1. Arrange cherries on the bottom of a greased 10-in. fluted tube pan. Sprinkle with nuts and coconut. Arrange dough pieces over coconut.
  2. Combine the dry pudding mix, brown sugar and cinnamon; sprinkle over dough. Drizzle with butter. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 12-14 servings.
Originally published as Butterscotch Bubble Bread in Country Woman Christmas Annual 2007, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forButterscotch Bubble Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
HannahJuntunen User ID: 6540852 168618
Reviewed Feb. 20, 2012

"Such a delicious treat, and the recipe is a breeze! It went over great with my toddler nieces! :o)"

MY REVIEW
tkarinas User ID: 4389335 94642
Reviewed Jan. 19, 2010

"This bread is delicious and so easy to make, my family makes it every chance they get. They love it and it's a keeper, for sure."

Loading Image
Mediabong Goes Here