1 cup butterscotch chips
1/4 cup water
2 tablespoons instant coffee powder
1 1/2 cups granulated sugar
1 cup butter, softened
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
4 large eggs
Powdered sugar for dusting
Preheat oven to 350°F (175°C). Lightly grease a 9x5x3-inch loaf pan with cooking spray; set aside.
Melt together butterscotch chips, water and coffee powder using a double over barely simmering water. Stir until smooth and free from lumps. Remove from heat.
In a large bowl, cream sugar and butter with an electric mixer on medium speed. Add in butterscotch-coffee mixture and beat until combined.
Combine flour, baking soda and salt in a small bowl. Add to the creamed mixture alternately with buttermilk, ending with flour. Add eggs, one at a time, beating well after each addition.
Pour and spread batter into prepared pan. Bake for 40 minutes or until set. Cool on wire rack. Dust with powdered sugar before serving.