Butterscotch Tea Bread with Buttermilk (1963)

• 2 tbspns each sesame seeds and sugar
• 1/4 tspn each cinnamon and nutmeg
• 2 cups sifted flour
• 1 tspn baking powder
• 1/2 tspn soda
• 1 tspn salt
• 2 eggs
• 1 cup brown sugar, firmly packed
• 3 tbspns melted butter
• 1 cup buttermilk
• 2/3 cup chopped filberts or walnuts

Combine the sesame seed with the sugar, cinnamon, and nutmeg, and set aside. Sift four again with the baking powder, soda, and salt. 

In a large bowl, beat the eggs slightly. Add the brown sugar and melted butter, and mix well. Add the flour mixture alternately with the buttermilk. stirring just until well blended. Stir in the nuts.

Pour into well-greased 5-x-9 loaf pan. Sprinkle the top with the sesame seed and sugar mixture. Bake in a moderate oven, 350 degrees, for about 1 hour, or until bread starts to come away from sides of pan. 

Cool slightly, then remove bread from pan. Serve warm or cooled. Make 1 loaf.

(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)

More "Lost" Butterscotch Recipes
Farmer's Butterscotch Peach Pie (1965)
Toll House Butterscotch Thins Cookies (1980)
Southern Belle Butterscotch Cake with Coffee (1955)