Pin 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. This is perfect for breakfast or a cozy snack and is easy to prepare for any occasion.
I first made this loaf for a weekend brunch with friends. The aroma of maple and cinnamon filled our kitchen, and everyone loved the comforting, sweet flavors paired with hot coffee. It's quickly become a requested favorite on chilly mornings.
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 plus 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; omit for non-alcoholic version)
- Vanilla extract: 2 teaspoons
- Cinnamon Sugar Topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Prepare the 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.
- Mix wet ingredients:
- Whisk eggs, buttermilk, maple syrup, granulated sugar, melted butter, bourbon, and vanilla until smooth in a large bowl.
- Combine:
- Gradually add dry ingredients to wet, gently mixing until just combined. Do not overmix.
- Batter to pan:
- Pour batter into prepared loaf pan and smooth the top.
- Topping:
- Mix cinnamon and sugar in a small bowl, sprinkle evenly over batter.
- Bake:
- Bake 48–55 minutes, until a toothpick inserted in center comes out clean.
- Cool:
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Pin 
This loaf is a hit with family gatherings, especially when served warm on lazy weekend mornings. Everyone enjoys their slice with a drizzle of maple syrup and a mug of tea or coffee.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, parchment paper, 9x5-inch loaf pan, wire rack
Allergen Information
Contains eggs, milk, wheat (gluten), and butter. If using non-dairy milk or gluten-free flour, always check product labels.
Nutritional Information
Per slice (based on 10 slices): Calories 220, Total Fat 6 g, Carbohydrates 37 g, Protein 4 g
Pin This loaf keeps beautifully for several days. Enjoy a slice fresh out of the oven or toast leftovers for a quick breakfast treat.
Recipe Questions & Answers
- → Can I make this loaf without bourbon?
Yes, simply omit the bourbon or substitute with an extra tablespoon of milk for a non-alcoholic version.
- → What can I use instead of buttermilk?
Combine 1 cup milk with 1 tablespoon lemon juice and let rest for 5 minutes to mimic buttermilk.
- → Can I add nuts or other mix-ins?
Chopped pecans or walnuts work well; fold in about 1/2 cup to the batter before baking for added crunch.
- → How should I store leftovers?
Keep loaf in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- → Is this loaf suitable for vegetarians?
Yes, it contains eggs and dairy but no meat or fish, making it a vegetarian-friendly baked good.
- → Can I use gluten-free flour?
A 1:1 gluten-free baking flour can be substituted, though texture may vary slightly. Check for added allergens.