This pancake bread, a twist on the classic pancake recipe, comes out soft and moist with the flavors that are reminiscent of traditional pancakes but with the convenience of a loaf-form.
Preheat oven to 300°F. Grease and flour a 9” x 5” loaf pan.
Whisk the flour, sugar and baking powder together in a large bowl.
Combine the canola oil, milk, egg and vanilla extract in a separate bowl.
Add to the dry ingredients and whisk into a smooth batter.
Transfer the batter to the prepared loaf pan. Place in the oven and bake for about 50 to 55 minutes, or until a toothpick comes out clean from the center. There should be very little browning.
Let cool in the pan for 10 to 15 minutes.
Transfer to a baking rack to cool further.
Transfer the bread to a cutting board and slice it thick.
Serve it with butter and maple syrup or your favorite pancake toppings!
Notes
This sweet bread can be stored in the fridge for up to 2 weeks if wrapped well with plastic wrap, but make sure to cool it completely first.
Because of the dairy ingredients, I don’t recommend storing the bread at room temperature.
Freeze for up to 3 months wrapped in plastic wrap and in a freezer bag. It can be thawed in the refrigerator.
It is best to let the pancake loaf cool before slicing or it will have the tendency to crumble.
To remove it from the pan, run a butter knife or silicone knife around the edges of the pan to loosen it, gently shake the pan and invert onto the baking rack.