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 from 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 are 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 stay 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 the 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 and enjoy!
Serving Size: 1
Amount Per Serving: Calories: 226 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 49mg Sodium: 190mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g