Inspired by Trader Joe's Pancake Bread. Serve this light bread that has just a hint of maple and cinnamon for breakfast or dessert.
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 cup butter softened
½ cup sugar
½ cup applesauce
⅓ cup pure maple syrup
1 cup buttermilk
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, buttermilk,and the vanilla
Slowly add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined. Don’t over mix. The brea
The consistency of the mixture will be between a dough and a cake batter.
Spread the mixture into you prepared loaf pan.
Sprinkle the topping mixture evenly over the top of the loaf.
Bake on center rack at 350 degrees for 55-60 minutes. The loaf is done when a toothpick inserted in the center of the loaf comes out clean.
Cool breakfast bread for about 30 minutes before removing. Gently run a knife around the short edge of the pan to loosen the loaf that is not covered by parchment paper.