One big blur of fun! Max and Elsa were here and with a 4 year old and 1 year old, there is never any down time - someone is always needing something! Along with all of the merriment and gift giving and shopping and eating, there was plenty of cooking, baking and dish-washing! It never seemed to end! But of course, you can't eat fabulous food unless you dirty some dishes! And this Breakfast Pound Cake Bread qualifies as fabulous...it's a quick bread, so no yeast, no rising, no waiting...just mix it, bake it, slice it and watch the The Best Honey Butter drip over the sides while it's still warm...does not get any better than this!
Recently I was introduced to Bulgarian Buttermilk...Bulgarian?!? Have you ever used it? I was looking for buttermilk and the store was out of my usual brand, I asked the dairy manager about the Bulgarian Buttermilk on the shelf...he said it was thicker, creamier. richer and more tart...say no more! He was right - it's very thick in comparison to the "normal stuff", and it's what makes this bread more like a pound cake than bread...very dense with a moist crumb. In a word? Delicious!
This recipe came about quite by accident...I was going to make a whole-wheat number, but I got distracted and used all-purpose flour and then, because it sounded good, I used maple syrup instead of honey...just enough to give this bread a hint of maple without being too sweet. The fam scarfed it up...you really should make this bread the next time you want something impressive with little effort - it gets 5 dangs on the ol' meter because, count them with me, it's dang, dang, dang, dang, dang good!
Breakfast Pound Cake Bread - Pots and Pins
You will need one regular (large) bread loaf pan (9x5-inches)
2 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks butter, at room temperature
1 cup sugar
1/3 cup maple syrup
1 teaspoon vanilla
3 large eggs
1 cup buttermilk
Preheat oven to 350 degrees. Butter and flour the loaf pan.
Whisk the flour, baking powder and salt together in a small bowl and set aside.
In the bowl of an electric mixer, cream butter, sugar and maple syrup on medium speed until light and fluffy, about 3 to 4 minutes. Add the vanilla extract. Add the eggs one at a time, beating for about one minute after each addition. Scrape down the bowl as needed. Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients.
Scoop batter into prepared pan. Smooth the top and bake for 60 to 70 minutes or until the bread is golden brown on top, is set in the center and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Just to make sure you eat your weekly calorie allotment in one sitting, slater this bread with Honey Butter...you won't be sorry until you get on the scales!
My babies left this morning for their long drive back to Utah...they slept soundly as their daddy carried them out to their car and strapped them into their Silence-of-the-Lamb-car-seats...somewhere near Yakima I'm sure they'll wake and wonder where their grandma is! We had such a wonderful time - it truly was Christmas in every sense of the word...They are the most wonderful little humans! Now the house feels very empty without them but I've got plenty of cleaning to do to keep me busy...there's not a room that wasn't redecorated while they were here...and I wouldn't have it any other way!