Description
This Pancake Bread recipe transforms the classic flavors of pancakes into a moist, flavorful quick bread topped with a sweet crumbly mixture. Combining maple syrup, brown sugar, and a hint of cinnamon, this loaf offers a comforting breakfast or snack option with a tender crumb and a deliciously crisp topping.
Ingredients
Scale
Topping
- 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
Bread Batter
- 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
- 1/2 teaspoon King Arthur Pure Vanilla Extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease an 8 1/2″ x 4 1/2″ loaf pan thoroughly to prevent sticking.
- Make the topping: In a small bowl, combine the softened butter, flour, brown sugar, granulated sugar, and cinnamon. Stir until the mixture reaches a crumbly, damp sand-like texture. Set aside.
- Mix dry ingredients for the bread: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine liquid ingredients: In a separate bowl or a 2-cup measuring cup, whisk together the egg, vegetable oil, buttermilk, heavy cream, maple syrup, natural maple flavor (if using), and vanilla extract until smooth and well blended.
- Blend batter: Pour the liquid mixture into the dry ingredients. Stir gently just until the batter is smooth and homogenous without overmixing.
- Fill pan and add topping: Pour the batter into the prepared loaf pan. The batter will only fill about half the pan, but it will rise and dome during baking. Evenly sprinkle the crumbly topping mixture on top of the batter.
- Bake the bread: Bake at 350°F for 50 to 55 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean.
- Cool the bread: Remove the loaf from the oven and transfer to a cooling rack. Let it cool completely in the pan to set the texture.
- Rest for best flavor: For optimal taste and texture, remove the cooled loaf from the pan and wrap it tightly in plastic wrap. Let it rest overnight or for at least 8 hours to allow flavors to deepen and the texture to soften.
- Storage: Keep the wrapped bread at room temperature for several days or freeze it for extended storage.
Notes
- Use a good quality maple syrup for authentic flavor.
- The natural maple flavor is optional but recommended to intensify the maple notes.
- Letting the bread rest wrapped overnight improves the texture and depth of flavor.
- The crumbly topping adds a nice contrast to the soft bread.
- This loaf is best served fully cooled or the next day.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Breakfast Bread
- Method: Baking
- Cuisine: American
Keywords: pancake bread, quick bread, maple syrup bread, breakfast bread, crumb topping, sweet bread
