Equipment Needed
- 8.5 x 4.5 inch loaf pan
- Parchment paper
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Cooling rack
Step-by-Step Instructions
We begin by preparing our pan and dry ingredients. I preheat my oven to 350°F (175°C). I line my loaf pan with parchment paper, leaving an overhang on the two long sides—this creates a sling that makes removing the baked loaf effortless. In a medium bowl, I whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed, so the loaf rises uniformly. I set this aside and take a deep breath, ready to cream the butter and sugar, which is my favorite part.
Now, for the foundation of flavor. In my large bowl, I beat the softened butter and granulated sugar together on medium speed. I beat it for a full 2-3 minutes, until the mixture is light, fluffy, and almost pale in color. This isn’t just mixing; it’s incorporating air, which helps give the loaf its lovely, soft texture. I then beat in the egg and the vanilla extract until everything is perfectly smooth and silky. The kitchen starts to smell like a bakery at this point, sweet and promising.
Next, I combine the wet and dry ingredients. I add about a third of my flour mixture to the butter mixture, mixing on low speed just until combined. Then, I pour in half of the milk, mixing again. I repeat with another third of flour, the rest of the milk, and finish with the last of the flour. I stop mixing the moment the last streak of flour disappears. Overmixing is the enemy of a tender loaf! The batter will be thick, creamy, and oh-so-vanilla-scented.(See the next page below to continue…)