Trader Joe’s pancake bread is that “viral” sensation that everyone not only loves purchasing, but also attempting to make at home. Luckily, the bread is easy to prepare and comes together quickly. The dash of malt powder, maple syrup, and buttermilk, do indeed give it a buttery, maple-syrup drenched pancake vibe. Not exactly a bang-you-over-the-head pancake feel, but a suggestion of pancakes, for sure. The crumb topping is a lovely “coffee-cake” addition.
Bonus: The loaf is even better on day two due to the oil. The buttermilk gives it a lovely, subtle tang and adds tenderness.
What a treat to be able to make something you love, but you’ve always just bought at the grocery store! A stellar kitchen DIY moment, for sure.
- For the crumb topping
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup all-purpose flour
- For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup malted milk powder
- 1/2 teaspoon kosher salt
- 3/4 cup vegetable oil
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 large yolk, room temperature
- 1/2 cup maple syrup
- 1/2 cup buttermilk
Gather the ingredients.
Preheat the oven to 350°F. Generously grease a 9-x 5-inch loaf pan with cooking spray or softened butter. Line the bottom and two short sides with parchment paper, letting it hang slightly over the edges.
To make the crumb topping, stir together the sugar, cinnamon, and melted butter in a small bowl.
Add the flour and stir until small clumps form. Set aside.
To make the cake, whisk together the flour, baking powder, baking soda, malted milk powder and salt in a medium bowl.
In a large bowl, whisk together the oil, sugar, and vanilla.
One at a time, whisk in the egg and yolk. Then, whisk in the maple syrup and buttermilk.
Using a rubber spatula, gently fold the dry ingredients into the wet. Do not over mix or the cake will bake out dense.
Transfer the batter to the prepared pan, spreading and smoothing out the top.
Sprinkle the top all over with the crumb topping.
Bake for 65 to 75 minutes, rotating the cake at 30 minutes and testing it for doneness at 60. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.
Once cool enough to handle, run a paring knife around the edges of the cake to release it, then grab the short sides of the parchment and lift the cake out of the pan and onto a serving platter. Serve the pumpkin bread warm or at room temperature for breakfast.
Do not over mix the batter once you have added the dry ingredients or you will develop the gluten in the flour and your bread will be tough.
You can make the crumb topping up to a day ahead: cover it in plastic wrap and refrigerate it until ready to use
To insure that your crumbs do not fall off of your cake after it is baked, lightly press the crumbs into the cake before baking.
For a chocolate chip pancake bread, add 1/2 cup of chocolate chips to the batter along with the dry ingredients
For a less crunchy crumb topping, bake the bread at 325°F for 80 to 90 minutes.