Go Back

Powdered Milk Loaf with dense crumb topping

This recipe yields a tender powdered milk loaf crowned with a delectable dense crumb topping. It offers flexibility with milk choices, allowing for either a lighter crumb using dry milk or a richer, moister texture with condensed milk. A comforting and satisfying bake, perfect for breakfast or a sweet treat.
Print Recipe Pin Recipe
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 3689.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 11/2 cup Self raised flour All Purpose Flour is ok, just add 1 tsp baking powder and 1/2 tsp of salt
  • 1/2 cup sugar
  • 1/3 cup Unsalted butter
  • 3 Eggs
  • 1/2 cup Powdered Milk/Dry Milk OR condensed milk
  • 1/2 cup OR condensed milk if dry milk is not available
  • 1/4 cup Sugar
  • 1/4 cup Hot water
  • 1 tablespoon Melted butter
  • 1/4 cup All purpose flour
  • Pinch Salt
  • 1/4 cup White sugar
  • 1/4 cup Brown sugar
  • 1/4 cup Melted butter

Equipment

  • 1 Loaf Pan 8.5 x 4.5 inches or similar
  • 2 Mixing Bowls One large for batter, one small for topping
  • 1 Whisk or Spatula
  • 1 Measuring Cups and Spoons
  • 1 Electric Mixer (optional) For creaming butter and sugar efficiently

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan, or line with parchment paper.
  2. In a large bowl, whisk together self-raising flour (or all-purpose flour with baking powder and salt, if using).
  3. In a separate bowl, cream the softened unsalted butter with the sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. If using powdered milk, dissolve it in the hot water. If using condensed milk, ensure it's at room temperature.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture, mixing until just combined and no streaks of flour remain.
  6. Pour the loaf batter evenly into the prepared loaf pan.
  7. For the crumb topping, combine the white sugar, brown sugar, and melted butter in a small bowl.
  8. Mix with a fork or your fingertips until a coarse, sandy, dense crumb mixture forms.
  9. Evenly sprinkle the crumb topping over the top of the loaf batter in the pan.
  10. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

1. If using all-purpose flour, ensure your baking powder is fresh for optimal rise. The salt addition balances the sweetness. 2. For the liquid, powdered milk reconstituted with hot water will yield a slightly lighter texture, while condensed milk will result in a denser, richer, and sweeter loaf. Adjust the main sugar content if using sweetened condensed milk to prevent it from becoming overly sweet. 3. Ensure your butter for the loaf is at room temperature for proper creaming, which incorporates air and creates a tender crumb. For the topping, melted butter helps create the characteristic dense, uniform crumb. 4. Do not overmix the batter once the flour is added; mix until just combined to prevent a tough loaf. Overmixing develops gluten unnecessarily.