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Maple Crumb Bread

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Soft and buttery maple crumb bread topped with a sweet cinnamon streusel crumble. The perfect cozy breakfast bread or coffee cake recipe for fall mornings.

Ingredients

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 all-purpose flour

For the Bread Batter:

2 cups all-purpose 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

Instructions

Preheat the oven to 325°F. Line a 9×5-inch loaf pan with parchment paper or grease with nonstick cooking spray.
In a medium bowl, prepare the crumb topping by mixing together granulated sugar, brown sugar, cinnamon, melted butter, and flour until the mixture resembles wet sand. Set aside.
In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, maple syrup, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, and malted milk powder.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the crumb topping generously over the batter.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool slightly before slicing and serving warm.

Notes

For extra maple flavor, drizzle the cooled loaf with a simple maple glaze. Be careful not to overmix the batter to keep the bread soft and tender. Store leftovers in an airtight container for up to 3 days.

Find it online: https://allrecipesmade.com/maple-crumb-bread/