Tender loaf mixing cinnamon, maple, and bourbon topped with crunchy cinnamon sugar—a comforting brunch treat.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
08 - 1/3 cup pure maple syrup
09 - 1/2 cup granulated sugar
10 - 1/4 cup unsalted butter, melted and cooled
11 - 2 tablespoons bourbon (optional; omit for non-alcoholic version)
12 - 2 teaspoons vanilla extract
→ Cinnamon Sugar Topping
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F. Grease and line a standard 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until evenly blended.
03 - In a large bowl, whisk eggs, buttermilk, maple syrup, sugar, melted butter, bourbon (if using), and vanilla extract until smooth.
04 - Gradually add dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to prevent a dense loaf.
05 - Pour the batter into the prepared pan and smooth the top. In a small bowl, mix sugar and cinnamon for topping and sprinkle evenly over batter.
06 - Bake the loaf for 48 to 55 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
