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Breakfast Batter Bread Recipe

Yields2 Servings

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.

 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
 1/2 cup brown sugar
 1/4 cup sugar
 1/2 tsp. cinnamon
 1/2 cup pecans, chopped

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.


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.


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.

Nutrition Facts

Servings 0