While browsing the tasty treats at my local Trader Joe’s I came across “Trader Joe’s Pancake Bread”. I snagged a loaf to try and shared it with my co-workers that afternoon. The bread was a hit and I got to thinking that I wanted to try and come up with my own Breakfast Bread recipe.
My recipe produced a tasty bread that’s much less sweet than the Trader Joe’s version. So well, mine does not taste like pancakes but to honest neither does the Trader Joe’s version. The result is moist and tender breakfast bread that goes great with a swipe of butter and strawberry rhubarb jam or as a dessert bread topped with cream cheese and fresh berries.
Cinnamon topping is super simple, much like the topping recipe for the Bisquick coffee cake cinnamon crumb topping.
Baking is a science as much of an art, so the proportion of ingredients and the oven temperature is important, measure correctly and check your oven temperature. Use measuring cups made for dry ingredients and measuring liquids in measuring cups made for liquids.
Mix the wet and dry ingredients separately and then combine. This is a quick bread so don’t skip this and just toss everything in together, please. 🙂 The trader Joe’s bread is made with Buttermilk and my recipe stays true to that. If you don’t have buttermilk on hand, you can use 1 tablespoon of white vinegar or lemon juice per cup of milk, then. stir and let stand for 5 minutes. Alternately you can use 1 cup of plain yogurt as a substitute.
After combining the wet and dry mixtures and preparing your loaf pan, spread into the pan and sprinkle the topping on top. Pop in the preheated oven for about an hour, you checked your oven temperature with a thermometer, right? when done, let cool down and enjoy!
More Recipes for Cinnamon Lovers.
Breakfast Quick Bread with Cinnamon Topping
- 2 tablespoons unsalted butter chilled and crumbled
- 2 tablespoons brown sugar
- 2 teaspoon all-purpose flour
- 2 teaspoon cinnamon
- 2 cups Flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup sugar
- ½ cup applesauce
- 1 egg
- ⅓ cup pure maple syrup
- ⅔ cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees
- In a small bowl mix together the flour, sugar, and cinnamon, and crumbled butter. Set aside.
- Prepare a standard 9 x 5 loaf pan. Lightly coat the bottom with cooking oil spray and line with parchment paper going up the long sides of the pan. Let the parchment paper overhang a bit so it’s easy to lift out of the pan.
- In a large bowl; a large bowl mix the flour, baking soda, and baking powder.
- In a medium bowl use an electric hand mixer to cream the butter and sugar until creamy and smooth, about 3 minutes.
- Add the eggs to the creamed butter, adding one at a time, and mix on low until well incorporated.
- Mix in the applesauce, maple syrup, milk, and the vanilla
- Slowly add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined. Don’t over mix.
- The consistency of the mixture will be between a dough and a cake batter.
- Spread the mixture into your prepared loaf pan.
- Sprinkle the topping mixture evenly over the top of the loaf.
- Bake on center rack at 350 degrees for 50-60 minutes. The loaf is done when a toothpick inserted in the center of the loaf comes out clean. Halfway through baking cover lightly with foil to prevent over browning of the top.
- Cool breakfast bread for about 30 minutes before removing it. Gently run a knife around the short edge of the pan to loosen the loaf that is not covered by parchment paper.
- Remove the loaf from the pan to finish cooling.
If you decide to try this recipe, please let me know if you liked it.