Save A warmly spiced, tender loaf combining the flavors of pancakes and muffins, swirled with maple syrup, ginger, and a cinnamon sugar topping. Perfect for breakfast or a cozy afternoon treat.
The first time I made this maple ginger cinnamon sugar pancake muffin loaf, my kitchen was filled with a sweet spicy aroma that instantly made the morning feel special. It has become a weekend breakfast favorite, and my family can't wait to gather around the table for a warm slice.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tablespoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon, plus 1 teaspoon for topping
- Ground ginger: 1 teaspoon
- Large eggs: 2
- Whole milk: 1 cup (240 ml)
- Pure maple syrup: ⅓ cup (80 ml)
- Unsalted butter, melted and cooled: ½ cup (115 g)
- Vanilla extract: 1 teaspoon
- Granulated sugar for topping: 3 tablespoons
Instructions
- Preheat and prepare pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Combine wet ingredients:
- In a separate bowl, whisk together eggs, milk, maple syrup, melted butter, and vanilla extract until smooth.
- Combine wet and dry:
- Add wet ingredients to dry ingredients. Stir gently until just combined (do not overmix).
- Make topping:
- In a small bowl, mix granulated sugar and cinnamon for topping.
- Layer and swirl:
- Pour half the batter into loaf pan. Sprinkle half the cinnamon sugar evenly over batter. Add remaining batter and smooth. Sprinkle remaining cinnamon sugar over top. Swirl with butter knife for marbled effect.
- Bake:
- Bake for 45–55 minutes, or until toothpick inserted in center comes out clean.
- Cool:
- Cool in pan for 10 minutes. Transfer to wire rack and cool completely before slicing.
Save Serving this loaf fresh out of the oven always reminds me of cozy weekends at home with my kids eagerly waiting for warm slices at the kitchen counter.
Required Tools
You'll need a 9x5-inch (23x13 cm) loaf pan, large mixing bowls, whisk, measuring cups and spoons, parchment paper, butter knife, and a wire rack for cooling.
Allergen Information
This recipe contains eggs, milk (dairy), wheat (gluten), and butter. If adding optional nuts, it may contain traces of nuts. Always check labels for allergens.
Nutritional Information
Per slice (based on 10 slices): 235 calories, 9 g total fat, 35 g carbohydrates, 4 g protein.
Save This maple ginger cinnamon sugar pancake muffin loaf makes breakfast memorable and cozy. Enjoy a slice with coffee or tea anytime you crave something special.
Recipe FAQs
- → How do I enhance the maple flavor?
Drizzle warm maple syrup over each slice before serving for extra richness and sweetness.
- → Can I substitute whole milk?
Yes, try buttermilk for a tangy loaf or use plant-based milk for a dairy-free version.
- → What nuts work well in this loaf?
Chopped toasted pecans or walnuts add crunch and complement ginger and cinnamon flavors.
- → Is it possible to freeze leftovers?
Absolutely. Wrap the loaf well and freeze for up to two months. Thaw at room temperature before serving.
- → How do I know when it is baked?
Insert a toothpick into the center; it should come out clean when the loaf is finished baking.
- → Can I make this loaf gluten-free?
Use a 1:1 gluten-free flour blend, but texture may vary slightly from the original version.