Maple Crumb Topping:
- 1 ¼ cups (150g) all-purpose flour
- 1/3 cup (65g) Vermont Maple Syrup Maple Sugar
- 1/3 cup (71g) dark brown sugar, packed
- ½ cup (113g) unsalted butter, melted
- pinch of salt
Pancake Bread Batter:
- 2 cups (240g) all-purpose flour
- ¼ cup (24g) malted milk powder 
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, room temp
- ½ cup (93g) Vermont Maple Syrup Maple Sugar
- 2 large eggs, room temp
- ½ cup (114g) buttermilk, room temp 
- ½ cup (156g) maple syrup
- 2 tsp vanilla extract
- Heat oven to 325°F. Grease and line a 9" x 5" loaf pan with parchment paper; set aside.
- In a medium bowl, mix together all crumb topping ingredients.
- In a large bowl, whisk together flour, malted milk powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and maple sugar on medium speed until light and fluffy.
- In a large liquid measuring cup, whisk together eggs, buttermilk, maple syrup, and vanilla.
- Starting and ending with the flour mixture, add dry ingredients and liquid mixture to butter mixture alternately. With mixer on low speed, mix until combined, being careful not to overmix. Scrape down bowl as necessary after each addition.
- Spread batter into prepared pan, smoothing top with an offset spatula or the back of a spoon.
- Crumble the topping into wee balls of various sizes and scatter all of the topping over the batter. (Yes, ALL OF IT.)
- Place loaf pan on baking sheet to catch any runaway topping. (This shouldn’t be an issue, but better safe than sorry!)
- Bake for 70–85 minutes (1h10 to 1h25). Bread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Allow bread to cool for 20 minutes before removing from pan. Transfer to wire rack to cool completely.
- We used King Arthur Baking malted milk powder. Other options include:
- If you don’t have buttermilk, mix 7 ½ Tbsp (107g) whole milk with ½ Tbsp white vinegar and let sit for 15 minutes.
Adapted from: Table for Two