Maple Crumb Bread

Why You’ll Love This Recipe

I love how moist and fluffy this bread turns out thanks to the buttermilk and maple syrup.

The cinnamon crumb topping adds a bakery-style texture that makes every slice extra comforting.

I also like that this loaf is simple to prepare while still tasting rich and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crumb Topping

1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1 stick butter, melted
1 1/4 cups flour

For the Bread Batter

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup malted milk powder
1 stick butter, room temperature
1/2 cup granulated sugar
2 eggs
1/2 cup buttermilk
1/2 cup maple syrup
1 teaspoon vanilla extract

Directions

I preheat the oven to 325°F and line a 9×5-inch loaf pan with parchment paper or lightly grease it with cooking spray.

To make the crumb topping, I combine the granulated sugar, brown sugar, cinnamon, melted butter, and flour in a bowl until the mixture looks like wet sand. I set it aside.

In a mixing bowl, I cream the softened butter and sugar together until light and fluffy.

I add the eggs one at a time, then mix in the buttermilk, maple syrup, and vanilla extract until smooth.

In a separate bowl, I whisk together the flour, baking soda, baking powder, and malted milk powder.

I gently fold the dry ingredients into the wet ingredients until just combined.

I pour the batter into the prepared loaf pan and spread it evenly.

Next, I sprinkle the crumb topping all over the batter in an even layer.

I bake the bread for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

I let the loaf cool slightly before slicing and serving warm.

Servings and timing

This recipe makes 10 servings.

Prep time: 15 minutes
Bake time: 55 to 60 minutes
Total time: about 1 hour 15 minutes

Variations

I sometimes add chopped pecans or walnuts to the crumb topping for extra crunch.

For a stronger maple flavor, I drizzle warm maple glaze over the cooled loaf.

I also like adding a pinch of nutmeg to the batter for extra warmth and spice.

storage/reheating

I store the bread in an airtight container at room temperature for up to 3 days.

For longer storage, I keep it refrigerated for up to 1 week.

To reheat, I warm slices in the microwave for about 10 to 15 seconds or toast them lightly in the oven.

FAQs

What does malted milk powder do in the bread?

I use malted milk powder to add a richer flavor and softer texture to the loaf.

Can I use pancake syrup instead of maple syrup?

I prefer real maple syrup because it gives the bread a deeper and more natural flavor.

How do I keep the crumb topping from sinking?

I make sure the topping has a crumbly wet-sand texture so it stays on top while baking.

Can I freeze this bread?

Yes, I wrap slices tightly and freeze them for up to 2 months.

Why is my bread dense?

Overmixing the batter can make the loaf heavy, so I mix only until the ingredients are combined.

Conclusion

This Maple Crumb Bread is buttery, sweet, and filled with warm maple flavor in every bite. I love the soft texture of the loaf paired with the crunchy cinnamon topping, and it makes a cozy homemade treat any time of day.

Print