Cinnamon Toast Pancake Bread
Everything you love about a pancake in quick bread form – A moist, tender bread with lots of cinnamon-y goodness, hints of maple flavor, and a cinnamon sugar coating, – all topped off with a generous sprinkle powdered sugar. Yum!
Hi to all you awesome Something Swanky readers! I’m Emily and I blog over on Layers of Happiness where I share lots of delicious eats and treats with my mom. I am super excited to get the opportunity to share some delicious baked treats with all of you fun food-loving friends. Today I am sharing a super comforting and delicious Cinnamon Toast Pancake Bread with you.
This bread seriously blew me away with how yummy it was. It tastes just like the super pillow-y thick, soft pancakes you’ve always dreamed of and more. Hints of maple and cinnamon, and a cinnamon sugar coating. This is what all pancakes should taste like.
And because it’s a quick bread, it can easily be made ahead of time and eaten up throughout the week on-the-go. Say what?! Pancakes on a weekday morning. Yes way. And the best part is this bread comes together in about 10 minutes (maybe 5 if you are cool like that) with no mixer required. Long live easy recipes!!
I even love this on the weekends. There is nothing better than warm, fresh out of the oven bread to go along side eggs, bacon, and fruit. Think of it as an upscale toast…?
If you are feeling really adventurous, this makes one mean French toast. Just batter and fry a slice of this bread like you would regular bread and bam! French toast. This is great if you have any leftovers 3-4 days later. It’s so yummy I doubt you will, but just in case. ;)
Recommended pins for the cinnamon lover:
Cinnamon Toast Pancake Bread
Everything you love about a pancake in quick bread form - A moist, tender bread with lots of cinnamon-y goodness, hints of maple flavor, and a cinnamon sugar coating, - all topped off with a generous sprinkle powdered sugar
1 cup milk
1/2 cup granulated sugar + 2 Tablespoons
1/2 cup light brown sugar
1 large egg
2 Tablespoons maple syrup
2 teaspoons vanilla extract
1/2 teaspoon butter extract (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon + 1/4 teaspoon
1/3 cup vegetable oil
Preheat the oven to 350F degrees. Lightly spray a 9x5 loaf pan with nonstick spray. In a small bowl mix together 2 Tablespoons white sugar and 1/4 teaspoon cinnamon to make a nice mixture. Dust the pan lightly with the sugar mix. I usually dump some in of the pan with a spoon and then shake the pan until it is nicely dusted. Set aside.
In a medium bowl, whisk together milk, sugars, egg, maple syrup, vanilla extract, and butter extract. Set aside.
In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the wet ingredients into the dry ingredients. Slowly fold in oil until evenly distributed and only a few flour pockets remain. Do not overmix.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes, loosely cover/tent the bread with aluminum foil after 30 minutes. This will prevent the top and sides from getting too brown. The bread is done when a toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack. Remove from pan and dust with powdered sugar. Slice and serve.
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