Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Vanilla Breakfast Bread

Vanilla Breakfast Bread

It’s nice and convenient to have freshly baked quick bread on hand for the weekend breakfast or brunch. 

INGREDIENTS

1 3/4 Cups Unbleached Flour

1 1/4 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1/2 Cup Butter (Softened)

3/4 Cup Sugar

2 Eggs (Room Temperature)

2 Teaspoons Vanilla Extract

3/4 Cup Milk

Position oven rack in center.

Preheat oven to 350 degrees. 

Line 9×5 inch loaf pan with parchment paper, leaving an overhang on two sides.  Coat well with cooking spray. 

In medium-size bowl combine flour, baking powder, and kosher salt. 

In large-size bowl beat butter and sugar until nice and fluffy.  Add eggs one at a time.  Add vanilla and milk.  Mix well. 

Gradually beat in dry ingredients. 

Pour batter into prepared loaf pan. 

Place in oven, on center rack, for 55 to 65 minutes until toothpick inserted into center comes out clean. 

Remove from oven and let cool 1 hour before removing from pan.  Transfer to cooling rack and cool completely. 

Makes 1 Loaf

Serves 8 to 10

Prep Time:   20 Minutes

Cook Time:  65 Minutes

Total Time:  85 Minutes

www.tinynewyorkkitchen.com

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

 

 

Victoria Glavin Hart