Ingredients

1 1/2 teaspoons butter, softened

2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour

1 tablespoon (14g) light brown sugar or dark brown sugar, packed

1 tablespoon (11g) granulated sugar

1/8 teaspoon cinnamon

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour

1/3 cup (67g) granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 large egg

1/3 cup (67g) vegetable oil

1/4 cup (57g) buttermilk

1/4 cup (57g) heavy cream

1/2 cup (156g) maple syrup

3/8 teaspoon natural maple flavor, optional; recommended for enhanced flavor

1/2 teaspoon King Arthur Pure Vanilla Extract

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8 1/2″ x 4 1/2″ loaf pan.

Step 2: To make the topping: In a small bowl, stir together the butter, 2 tablespoons flour, brown sugar, 1 tablespoon granulated sugar, and cinnamon until evenly blended. The texture will be crumbly and resemble damp sand. Set aside.

Step 3: To make the bread: In a large bowl, whisk together 1 1/2 cups flour, 1/3 cup granulated sugar, baking soda, and salt. Set aside.

Step 4: In a separate bowl or 2-cup measuring cup, mix together the egg, vegetable oil, buttermilk, heavy cream, maple syrup, natural maple flavor (if using), and vanilla extract.

Step 5: Add the liquid ingredients to the dry ingredients, stirring gently until the mixture is smooth.

Step 6: Pour the batter into the prepared pan; it will fill about half the pan but will rise and dome during baking. Sprinkle the topping evenly over the batter.

Step 7: Bake until the top is a deep golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes.

Step 8: Remove the bread from the oven and transfer it to a cooling rack. Allow it to cool completely in the pan.

Step 9: For best flavor and texture, remove the cooled loaf from the pan and wrap it in plastic overnight or for at least 8 hours.

Step 10: Serve at room temperature, sliced and enjoyed plain or with extra syrup or butter.

Tips & Variations

Use pure maple syrup and natural maple flavor for the most authentic pancake taste.

Substitute buttermilk with plain yogurt mixed with a little milk if you don’t have buttermilk on hand.

Add chopped nuts or blueberries to the batter for added texture and flavor.

Make the topping extra crunchy by adding a tablespoon of chopped pecans or walnuts.

FAQs

Can I use all-purpose flour instead of King Arthur flour?

Yes, King Arthur flour is recommended for consistency, but any good-quality unbleached all-purpose flour will work fine in this recipe.

Can I make this bread dairy-free?

You can substitute the buttermilk and heavy cream with non-dairy alternatives like almond milk or oat milk mixed with a teaspoon of vinegar to mimic buttermilk.