Okay, okay — so calling this “bread” is pretty misleading. It’s more like cake, really. It’s rich and sweet and dense and becomes a hundred and two times more delicious when enjoyed with a hot cup of coffee. (That’s right — a hundred and two.)
I’m sure it’s thanks to the change of season, but I’ve been hunting down new recipes like crazy in recent weeks and this was one I stumbled upon recently and knew I had to try. It was a good call.
A note on finding dulce de leche: I wasn’t able to hunt down authentic dulce de leche in my local Harris Teeter’s Hispanic section, but I did have luck at Whole Foods in the ice cream toppings aisle.
- 1 cup light brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoons half and half
- Dulce de leche
- Preheat the oven to 350 degrees. Spray a large loaf pan with non-stick spray and set aside.
- In a mixer, cream together brown sugar and butter until smooth. Add in the eggs — one at a time — beating after each addition. Add the vanilla and mix well.
- In a separate mixing bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients into the wet sugar mixture and combine completely. Add in half and half.
- Spread about half the batter into the loaf pan, then scoop 3-4 spoonfuls of dulce de leche on top of the batter that’s in the pan.
- Cover the dulce de leche with the remaining batter and run a butter knife through the batter to incorporate the dulce de leche more evenly.
- Bake for 40-50 minutes (keep an eye on the bread and look for it to brown slightly at the edges and easily pull away from the pan). Cool for 10 minutes in the pan, then remove and cool completely.
- Enjoy with a cup of coffee. (Please do — it’s really delicious that way!)