There’s a few things everyone finds comforting in times of sickness, trouble, or general malaise. For most its ice cream, chocolate bonbons, buckets of spaghetti. For me and my family, its cowboy bread. Its just a simple spice bread with humble dusty trail and chuck wagon origins and it pairs oh so perfectly with hot coffee, iced tea, and pretty much anything. I’ve updated my mother’s recipe and added a few extra spices to make this easy bread a brunch or anytime delight.
You can find the original publication of my recipe and photo here at the Boston Globe.
Cowboy Bread (Pan de Campo)
Makes one loaf
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
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 Bake the cake for 40 minutes or until a skewer inserted into the middle of the loaf is clean when withdrawn.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.
Happy Trails, y’all.