Pancake Bread

Serves 8


  • Preheat the oven to 325° and line a 9x5-inch loaf pan with parchment paper overhanging on either side. Lightly spray with cooking spray. Set aside.
  • In a medium bowl, mix all the ingredients of the topping. It will resemble pea-shaped coarse crumbs. If, when you take some into the palm of your hands and firmly grasp it, it holds its shape, it will do well. Set aside.
  • In a large bowl, whisk together flour, baking soda, baking powder, malt powder, and salt.
  • In the bowl of a stand mixer with the paddle attachment, or a regular bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add the eggs, one at a time and mix after each addition. Add the buttermilk, maple syrup, and vanilla extract and mix.
  • Pour half the dry mixture into the wet ingredient bowl and mix until no flour remains. Pour the remaining dry mixture into the bowl and mix until just incorporated.
  • Pour batter into the prepared loaf pan. Top with the crumb topping in an even, thick layer. You'll think there is far too much but there is never far too much. Don't press it down into the batter. Just let it sit on top.
  • Place the loaf pan on top of a large baking sheet in case the crumb mixture spills over during baking.
  • Bake for 90-100 minutes, OR until a wooden toothpick stuck in the center comes out clean. Please note: ovens all vary in hotness. Some will need longer, some will need shorter. Just keep an eye on it. If you notice the edges are getting very brown, tent the pan with foil for the remainder of baking. The exterior of the bread will be slightly darker in color than normal because of the sugar and butter content in the bread.
  • Let cool for 15 minutes then run a knife around the edges then carefully lift out the loaf by the two sides of parchment paper and place on a wire rack to cool completely. Slice, serve, and enjoy!

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