This is our take on the popular Trader Joe’s breakfast bread. We’ve added a little more maple syrup and brown sugar, for a sweeter version. It keeps well in the freezer; just throw a slice in the toaster to reheat.
| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the loaf pan
- Pinch ground cinnamon
- 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
- 2 cups plus 2 tablespoons all-purpose flour (see Cook’s Note)
- 1 cup plus 2 tablespoons packed dark brown sugar
- Kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sour cream
- 2/3 cup pure maple syrup, plus more for serving
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
- Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
- Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
- Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 411 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugar | 38 g |
| Protein | 5 g |
| Cholesterol | 77 mg |
| Sodium | 282 mg |
Reviews
Lacks flavor. Tastes like a generic sweet bread!
The best ever!!!!!!!!!!!!!!!!!!!!!!!!!!!
This recipe was delicious!
Would love to have the calorie count, cholesterol etc for these recipes. Trying to eat healthier so I am interested.
so good my family makes this recipe over and over Happy Thanksgiving!!
My kids said this was BETTER than the TJ version! Came out petfect!
I made these as muffins (cups 3/4 full, bake for 20 mins) and they came out great! I also made some quarantine substitutions based on what I have here at home, and they worked: I used 2% Greek yogurt for the sour cream, and 1/2 a mashed overripe banana for 1/3 cup of the maple syrup. I will definitely make these again!
Great quick fun breakfast for the kids!
Did not make this bread but it sounds easy and delicious
Wonderful