Save A moist and flavorful loaf combining the softness of pancakes with the warmth of cinnamon, maple, and bourbon, finished with a crunchy cinnamon sugar top & perfect for breakfast or a cozy snack.
I first baked this pancake muffin loaf on a chilly morning, and the aroma of cinnamon filled the entire house. Every slice was soft and slightly sticky, just like the best weekend pancakes & the cinnamon sugar crust gave a perfect sweet crunch.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Eggs: 2 large
- Buttermilk: 1 cup (240 ml) (or 1 cup milk + 1 tablespoon lemon juice)
- Pure maple syrup: 1/3 cup (80 ml)
- Granulated sugar: 1/2 cup (100 g)
- Unsalted butter: 1/4 cup (60 ml), melted and cooled
- Bourbon: 2 tablespoons (optional)
- Vanilla extract: 2 teaspoons
- Cinnamon Sugar Topping: 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon
Instructions
- Prepare Loaf Pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients:
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Combine Wet Ingredients:
- Whisk eggs, buttermilk, maple syrup, sugar, melted butter, bourbon (if using), and vanilla in a large bowl until smooth.
- Combine Mixtures:
- Gradually add dry ingredients to wet mixture, mixing gently until just combined; do not overmix.
- Add Batter:
- Pour batter into prepared loaf pan and smooth the top.
- Make Topping:
- Mix sugar and cinnamon in a small bowl for the topping. Sprinkle evenly over the batter.
- Bake:
- Bake for 48 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Save This loaf quickly became a weekend favorite in my family. Warm slices disappear fast, especially when served with a little extra maple syrup on the side.
Serving Suggestions
Serve warm with butter, a drizzle of maple syrup, or a dollop of whipped cream. Pairs perfectly with coffee or tea for a cozy breakfast.
Storage Tips
Keep loaf covered at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap tightly and store for up to 2 months.
Variations
For a nutty twist, fold in ½ cup chopped pecans or walnuts before baking. Try swapping bourbon for rum or omitting alcohol entirely for a non-alcoholic treat.
Save A sweet loaf like this makes mornings extra special & and every bite is worth savoring.
Cooking Guide
- → Can I omit the bourbon?
Yes, simply replace bourbon with extra milk or leave it out entirely for a non-alcoholic version.
- → What type of pan works best?
A standard 9x5-inch loaf pan yields the best texture and slicing size for this loaf.
- → Can I add nuts to the batter?
Absolutely. Fold in 1/2 cup chopped pecans or walnuts before baking for a nutty crunch.
- → Is buttermilk necessary?
If unavailable, use 1 cup milk with 1 tablespoon lemon juice as a substitute for buttermilk.
- → How do I store leftovers?
Wrap tightly and keep at room temperature for up to three days, or freeze slices for longer storage.
- → Does this loaf pair well with coffee?
Yes, its warm flavors make it ideal with coffee or tea for breakfast or an afternoon treat.