Easy Homemade Sweet Breakfast Bread Recipe
After I started making cornbread for Sunday breakfast I discovered a whole lot of leftover flour for different projects. Rather than waste the ingredients I tried out rice, almond, coconut and casava flour in place of cornmeal.
Equipment
- 1 medium deep baking tray.
- Parchment paper.
Ingredients
- 1 cup all-purpose flour
- 1 cup various types of flour
- 1/3 cup granulated sugar (see note below)
- 3 1/2 tsps baking powder
- 1 tsp salt
- 1/3 cup melted butter (see note below)
- 1 or 2 medium eggs
- 1 cup 3% milk
Instructions
- Line a medium size deep baking tray with parchment. Set the oven temperature to 375F (see note below).
- In a mixing bowl combine the flour, cornmeal, sugar, salt and baking powder.
- Add the butter, milk and egg(s) to the dry mix and stir together until smooth mix.
- The batter like mix should be easy to pour into the baking tray.
- Bake at 375F for 20-30 minutes. The top should be golden brown and a knife inserted into the middle should come out clean.
- Leave it to cool for 5 minutes before removing from the baking tray.
Notes
Based on a cornmeal bread recipe, I simply substituted different flours in place of cornmeal. The only recipe adjustment was with cassava flour where I needed to add extra milk to make the batter-like mix.
I will bake this recipe at anything between 350F and 400F. The higher temperature is great for a crispy outside, but keep an eye on it, or you might end up with burnt sweet bread.
I’ve seen recipes that include as much as 2/3 cup of granulated sugar. Personally, for me, even 1/3 cup is too sweet. Fortunately, the recipe is very forgiving about the quantity of sugar.
You can substitute stavia or another sweetener.
If dairy is a problem, replace the butter with a similar quantity of neutral oil.
The finished sweet bread freezes well.
Tried this recipe?Let us know how it was!