Pancake Bread
  • -Crumb Topping-
  • 2 Tablespoons salted butter (melted)
  • 1½ Tablespoons sugar
  • 1½ Tablespoons packed brown sugar
  • ⅓ cup + 1 Tablespoon all purpose flour
  • ⅛ teaspoon cinnamon
  • -Bread-
  • ½ cup sugar
  • ⅓ cup salted butter (softened)
  • 1 large egg
  • ½ cup whole milk (or buttermilk)
  • ¼ cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1½ cups All-Purpose Flour (I used King Arthur Unbleached All-Purpose)
  • ½ teaspoon baking soda
  • pinch of salt
  1. Preheat oven to 350 F. degrees. Grease a 9x5 loaf pan and set aside.
  2. Prepare the crumb topping by melting the butter and pouring it into a bowl with the sugar, brown sugar, flour, and cinnamon. Mix until it becomes crumbly. Set aside.
  3. Prepare the bread batter by mixing the softened butter and sugar together in a bowl. Mix in egg and vanilla. Mix in milk and maple syrup.
  4. Add flour, salt and baking soda and stir well.
  5. Pour bread batter into prepared loaf pan.
  6. Take the crumb topping and sprinkle over the top of the batter evenly.
  7. Bake for 45-50 minutes or until a toothpick inserted in middle comes out clean.
  8. Cool in pan for at least 15 minutes then gently remove. Optional: Serve with butter & maple syrup.