Copycat Trader Joe's Pancake Bread
Table For Two by Julie Wampler
Notes
If you notice the top of your pancake bread getting dark, tent the top with foil for the remainder of the baking process.
Ingredients
- For Crumb Topping:
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1 stick unsalted butter (melted)
1 1/4 cup all-purpose flour
Pinch of Salt
- For Bread Batter:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup malted milk powder
1/4 teaspoon salt
1 stick unsalted butter (room temperature)
1/2 granulated sugar
2 eggs (room temperature)
1/2 cup buttermilk
1/2 cup maple syrup
1 teaspoon vanilla extract
Directions
- Preheat oven to 325°F and line a loaf pan (9x5 inches) with parchment paper. Spray pan first so paper sticks to pan and have paper slightly overhanging on each side.
- Mix together crumb topping ingredients in a medium bowl (roughly one minute). Topping should resemble pea-sized crumbs. Set aside.
- In a large bowl, whisk together dry ingredients include flour, baking soda, baking powder, malted milk powder, and salt.
- In a mixer bowl, beat together butter and sugar until light and fluffy. Then, add eggs one at a time and mix in between each one. Add the buttermilk, maple syrup, and vanilla extract. Mix until incorporated.
- Pour batter into prepared loaf pan. Top with the crumb topping in an even thick layer. Use as much of the crumb topping as possible; the batter will swallow most of it. Place baking loaf on top of a baking sheet to avoid spillage. Bake for 90-100 minutes.
- Let loaf cool for 15 minutes. Carefully, run a knife around the edges. Using the hanging parchment paper, lift slowly and let bread cool on a cooling rack. Store in an airtight container for up to five days.
Information
- Yield
- 8 servings
- Prep Time
- 25 minutes
- Cook Time
- 1 hour 30 minutes
- Total Time
- 1 hour, 54 minutes, 59 seconds