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Cowboy Bread (Pan de campo)

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Cowboy Bread (Pan de campo)
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Cowboy Bread (Pan de campo)

Added by: on Jan 14th, 2013
A simple spice bread with humble chuck wagon origins. A staple in my family's Southern kitchen for breakfasts, brunches, teas, and afternoon snacks.
Rating:
5
Prep Time:
15 min
Cook Time:
40 min
Ready In:
55 min

Servings

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Original Recipe Yield: 8-10 servings (1 loaf)
 

Ingredients:

  • Butter (for the pan)
  • 1 3/4 cup flour
  • 1 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, slightly softened
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 2 large eggs
  • 1 cup buttermilk or sour milk
Nutrition Facts
Cowboy Bread (Pan de campo)

Servings Per Recipe: 8

Amount Per Serving

Calories: 410

  • Total Fat: 13.9 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 87.4 mg
  • Sodium: 434.9 mg
  • Total Carbs: 62.7 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 40.9 g
  • Protein: 9.7 g
The following items or measurements are not included:
  • Butter (for the pan)
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Directions:

1

Set the oven to 375 degrees and butter the loaf pan.

2

In a large bowl, whisk together flour, brown sugar, and salt. Cut in butter until crumbly like coarse cornmeal. Set aside 1/2 cup of this mixture for topping.

3

To the bowl, add baking soda and power, cinnamon and nutmeg.

4

In a separate bowl, whisk together eggs and milk. Slowly pour liquids into the flour mixture, do not over stir.

5

Pour into greased loaf pan and sprinkle with 1/2 cup topping.

6

Bake the cake for 40 minutes or until a skewer inserted into the middle of the loaf is clean when withdrawn. Cool bread in the pan for 15 minutes. Serve warm with butter and cups of black coffee.

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Ratings & Reviews:

Tatiana

Tatiana

By: Tatiana on Jan 14th, 2013
Rating:
0
must try

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