The breakfast bread that tastes like a stack of pancakes.
- Serves: 2 persons
- For the Crumb Topping:
- ¼cup packed light brown sugar
- ½teaspoon ground cinnamon
- 3tablespoons unsalted butter, melted and cooled slightly
- ½cup all-purpose flour
- For the Bread:
- 2cups all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ¼cup malted milk powder
- ½teaspoon kosher salt
- ¾cup vegetable oil
- ½cup light brown sugar
- 2teaspoons vanilla extract
- 1large egg, room temperature
- 1large yolk, room temperature
- ½cup maple syrup
- ½cup buttermilk
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F. Generously grease a 9 x 5-inch loaf pan with cooking spray or softened butter. Line the bottom and 2 short sides with parchment paper, letting it hang slightly over the edges.
Step 3To make the crumb topping, stir together the sugar, cinnamon, and melted butter in a small bowl.
Step 4Add the flour and stir until small clumps form. Set aside.
Step 5To make the cake, whisk together the flour, baking powder, baking soda, malted milk powder and salt in a medium bowl.
Step 6In a large bowl, whisk together the oil, sugar, and vanilla.
Step 7One at a time, whisk in the egg and yolk. Then, whisk in the maple syrup and buttermilk.
Step 8Using a rubber spatula, gently fold the dry ingredients into the wet. Do not over mix or the cake will bake out dense.
Step 9Transfer the batter to the prepared pan, spreading and smoothing out the top.
Step 10Sprinkle the top all over with the crumb topping.
Step 11Bake for 65 to 75 minutes, rotating the cake at 30 minutes and testing it for doneness at 60. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.
Step 12Once cool enough to handle, run a paring knife around the edges of the cake to release it, then grab the short sides of the parchment and lift the cake out of the pan and onto a serving platter. Serve the pancake bread warm or at room temperature for breakfast.