Pancake Bread
1 9-inch loaf
Servings 9
Ingredients
Crumb topping
- 6 tablespoons granulated sugar (50 grams)
- 5 tablespoons all-purpose flour (60 grams)
- ½ teaspoon cinnamon
- pinch of salt
- 5 tablespoons cold butter, cut into small chunks (70 grams)
Pancake bread
- 2 cups all-purpose flour (270 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup maple syrup (125 ml)
- ½ cup buttermilk (125 ml)
- 1 teaspoon vanilla
- ¼ cup Greek yogurt (57 grams)
- ½ cup butter, softened at room temperature (113 grams)
- ½ cup brown sugar (100 grams)
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- Prepare the crumb topping. Combine flour, sugar, cinnamon, and a pinch of salt. Add butter and blend with a pastry cutter or a fork until the butter is well incorporated. The crumb topping should have the texture of coarse sand.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, whisk together maple syrup with buttermilk, vanilla, and Greek yogurt.
- Combine softened butter and brown sugar in the bowl of a stand mixer and beat until softened and whipped, about 2-3 minutes. Add eggs one at a time, mixing well before adding the next egg.
- Add a third of the dry ingredients to the creamed mixture followed by half of the wet ingredients. Stir until just combined, then add another third of the dry ingredients, followed by the remaining wet ingredients. Finish with the remaining third of the dry ingredients, stirring until just combined. Pour batter into prepared baking loaf pan. Sprinkle crumb topping on top in an even layer.
- Bake in the oven for 50 minutes – 1 hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve pancake bread warm or at room temperature.
Notes
The crumb topping can be prepared ahead of time and stored in the refrigerator until ready to use.
