Description
Easy pancake bread recipe, perfect for breakfast on-the-go or mid-afternoon snack! Serve warm with a cup of coffee. YUM!
Ingredients
- 2 cups all purpose flour, I use unbleached
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter, room temp
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1/4 cup heavy cream
- 2 tbsp canola oil
- 1/2 cup maple syrup
- 1 tsp vanilla extract
For the Topping:
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Instructions
For the Pancake bread
- Preheat the oven to 350F. Line a 9×5″ loaf pan with parchment paper.
- To make the topping: combine all ingredients until fully incorporated. It should have a wet sand texture (see photos for reference). Set aside.
- In the bowl of a stand mixer fitter with the paddle attachment, cream the butter and sugar.
- Add in eggs, one at a time, followed by the canola oil, buttermilk, maple syrup, heavy cream and vanilla.
- In a separate bowl, whisk all dry ingredients – flour, baking soda, baking powder, salt – until combined.
- Pour the butter mixture into the dry ingredients and fold until incorporated.
- Transfer to prepared pan. Sprinkle the topping over the batter, evenly.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: breakfast, snack
- Cuisine: american