Post by grammydebbie on Jan 14, 2020 8:48:00 GMT -6
PANCAKE BREAD
Topping:
2 Tablespoons Butter
2 Tablespoons Flour
2 Tablespoons Dark Brown Sugar
1/4 teaspoon cinnamon
Pinch of salt
Bread:
½ cup (1 stick) butter, softened
2 cups flour
1 teaspoon salt
1 cup dark brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup
2 teaspoons vanilla
2 eggs
Preheat oven to 350 degrees and grease a 9x5 loaf pan. I usually line the pan with parchment paper, and turn paper to grease the top.
Mix topping ingredients together until combined and crumbly. Set aside
In a medium bowl, combine the dry ingredients for the bread (flour, baking soda, baking powder, and salt).
In a small bowl, whisk together the sour cream, maple syrup and vanilla until smooth.
Beat the ½ cup butter (1 stick) in a large bowl with electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition.
Alternately add the flour mixture and the sour cream mixture, beginning and ending with dry ingredients, mixing until all ingredients are incorporated.
Pour the batter into the prepared loaf pan and sprinkle with topping mixture.
Bake approximately 1 hour or until topping is browned and it passes the toothpick test. Cool in the pan for about 10 minutes before turning out on a rack to cool completely.
Serve with softened butter and, if desired, additional maple syrup.
Topping:
2 Tablespoons Butter
2 Tablespoons Flour
2 Tablespoons Dark Brown Sugar
1/4 teaspoon cinnamon
Pinch of salt
Bread:
½ cup (1 stick) butter, softened
2 cups flour
1 teaspoon salt
1 cup dark brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup
2 teaspoons vanilla
2 eggs
Preheat oven to 350 degrees and grease a 9x5 loaf pan. I usually line the pan with parchment paper, and turn paper to grease the top.
Mix topping ingredients together until combined and crumbly. Set aside
In a medium bowl, combine the dry ingredients for the bread (flour, baking soda, baking powder, and salt).
In a small bowl, whisk together the sour cream, maple syrup and vanilla until smooth.
Beat the ½ cup butter (1 stick) in a large bowl with electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition.
Alternately add the flour mixture and the sour cream mixture, beginning and ending with dry ingredients, mixing until all ingredients are incorporated.
Pour the batter into the prepared loaf pan and sprinkle with topping mixture.
Bake approximately 1 hour or until topping is browned and it passes the toothpick test. Cool in the pan for about 10 minutes before turning out on a rack to cool completely.
Serve with softened butter and, if desired, additional maple syrup.