Inspired by Trader Joe’s newest trend, this quick and easy bread is essentially a pancake stack in loaf form. This tender, sweet bread has a coffeecake texture with notes of maple and buttermilk quintessential of the breakfast classic. With a slight crunch from the cinnamon-sugar streusel topping, this breakfast twist is perfect for any pancake lover.
Ingredients
Streusel Topping
½ cup all-purpose flour
2 Tbsp light brown sugar
2 Tbsp granulated sugar
½ tsp ground cinnamon
â…› tsp salt
3 Tbsp unsalted butter, softened
Buttermilk Pancake Bread
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
¾ cup buttermilk
½ cup pure maple syrup
1 tsp pure vanilla extract
Directions
Streusel Topping
In a small bowl, stir together all the ingredients until evenly blended. The texture will be crumbly and resemble damp sand. Set aside.
Buttermilk Pancake Bread
Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a medium size bowl, use a handheld electric mixer to beat the softened butter until light and fluffy, about 3 minutes. Add the sugar and beat until well incorporated, about 3 minutes. Then add the eggs one at a time, beating well after each addition. Then beat in the buttermilk, syrup, and vanilla.
Gradually incorporate the dry ingredients into the wet, beating until just combined and the mixture is smooth (be careful not to overmix the batter).
Pour the mixture into the prepared loaf pan, spreading evenly to the edges. Sprinkle the topping evenly over the batter.
Bake the bread until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean, 45-55 minutes.
Remove the pan from the oven and transfer to a wire rack. Allow the bread to cool in the pan for about 20 minutes, then remove the loaf from the pan and cool.
Note: This bread is best served warm with butter!