Inspired by the breakfast classic, this hybrid of coffee cake and quick bread highlights the nuanced flavors of a stack of buttermilk pancakes doused in maple syrup. Moist, rich, and topped with a sweet cinnamon-laced streusel, it’s the ideal breakfast twist for any pancake lover.
Preheat the oven to 350°F. Grease an 8 1/2" x 4 1/2" loaf pan.
To make the topping: In a small bowl, stir together all the ingredients until evenly blended. The texture will be crumbly and resemble damp sand. Set aside.
To make the bread: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
In a separate bowl or 2-cup measuring cup, mix together the egg, oil, buttermilk, cream, maple syrup, maple flavor, and vanilla extract.
Add the liquid ingredients to the dry, stirring gently until the mixture is smooth.
Pour the batter into the prepared pan; it’ll only fill about half the pan but don't worry, it'll rise and dome quite a bit during baking. Sprinkle the topping evenly over the batter.
Bake the bread until the top of the loaf is a deep golden brown and a toothpick inserted in the center comes out clean, 50 to 55 minutes.
Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely in the pan.
You can serve the bread as soon as it's completely cool, but for best results remove the cooled loaf from the pan and wrap it in plastic overnight (or for at least 8 hours). This rest will allow the flavors to deepen and the texture to soften.
Storage instructions: Store the bread, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.
