Breakfast Batter Bread Recipe

 

AuthorSteve Nubie
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Batter breads can be made in your bread machine using the cake setting. You won’t see a dough ball like traditional yeast breads, but a batter like consistency. You’ll also notice that baking powder and baking soda are used as a substitute for yeast. This is the traditional cake recipe approach. It will have a dense and moist texture and you can make it from start to finish in the bread machine.

As the name implies, this bread is great to eat at breakfast but can also serve as a dessert topped with ice cream or fresh fruit. The toppings are all up to you and you can anything you like. I’ll usually sprinkle the toppings into the bread pan when the mixing/kneading cycle is complete. Don’t life the lid again after you’ve done this. Like many other batter breads, they can fall if they are affected by a draft or sudden drop in temperature.

INGREDIENTS:
 1 cup melted butter
 1 cup sugar
 2 large eggs
 1 cup sour cream
 1 tsp. vanilla extract
 2 cups all-purpose flour
 1 tsp. baking powder
 1 tsp. baking soda
 1/2 tsp. Salt
TOPPING INGREDIENTS:
 1/2 cup brown sugar
 1/4 cup sugar
 1/2 tsp. cinnamon
 1/2 cup pecans, chopped
DIRECTIONS:
1

Put the ingredients into the bread pan in the order indicated and select the batter bread cycle. Take note of the total time on your bread machine display. An hour before the total cycle including the baking is complete, you’ll want to add the topping. Time can vary from one model machine to another.

2

After you’ve topped the loaf in the bread pan let the cycle finish and cool the loaf in the bread pan for 10 minutes.

3

This is one of those times when you might want to remove the paddle or paddles after the kneading cycle. Because of the toppings, you can’t turn the loaf upside down to release it from the bread pan or the toppings will simply fall off. I run spatulas down either side and carefully lift the loaf. It’s not elegant and you’ll lose some of the toppings, but you can always gather them and sprinkle them back on. I won’t tell if you don’t tell.

Ingredients

INGREDIENTS:
 1 cup melted butter
 1 cup sugar
 2 large eggs
 1 cup sour cream
 1 tsp. vanilla extract
 2 cups all-purpose flour
 1 tsp. baking powder
 1 tsp. baking soda
 1/2 tsp. Salt
TOPPING INGREDIENTS:
 1/2 cup brown sugar
 1/4 cup sugar
 1/2 tsp. cinnamon
 1/2 cup pecans, chopped

Directions

DIRECTIONS:
1

Put the ingredients into the bread pan in the order indicated and select the batter bread cycle. Take note of the total time on your bread machine display. An hour before the total cycle including the baking is complete, you’ll want to add the topping. Time can vary from one model machine to another.

2

After you’ve topped the loaf in the bread pan let the cycle finish and cool the loaf in the bread pan for 10 minutes.

3

This is one of those times when you might want to remove the paddle or paddles after the kneading cycle. Because of the toppings, you can’t turn the loaf upside down to release it from the bread pan or the toppings will simply fall off. I run spatulas down either side and carefully lift the loaf. It’s not elegant and you’ll lose some of the toppings, but you can always gather them and sprinkle them back on. I won’t tell if you don’t tell.

Breakfast Batter Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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