Pancake Bread
A breakfast bread offering the delightful flavor profile of a pancake stack.
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Instructions
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Preheat the oven to 350F. Grease a 9x5-inch loaf pan and line it with parchment paper, ensuring it overhangs on the short sides.
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For the crumb topping, combine sugar, cinnamon, and melted butter in a small bowl, then stir in flour until small clumps form. Set this aside.
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In a medium bowl, whisk together flour, baking powder, baking soda, malted milk powder, and salt.
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In a large bowl, whisk oil, sugar, and vanilla. Add the egg and yolk one at a time, then whisk in the maple syrup and buttermilk.
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Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Pour the batter into the prepared pan, smooth the top, and evenly sprinkle with the reserved crumb topping.
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Bake for 65 to 75 minutes, rotating the pan at 30 minutes, until a tester inserted into the center emerges with only moist crumbs.
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Once cool enough to handle, loosen the edges with a knife and lift the cake from the pan using the parchment paper. Serve warm or at room temperature.