1 1/2 cups unsalted butter, room temperature
2 1/2 cups Vanilla Bean Sugar
1 whole vanilla bean
1 tablespoon pure vanilla extract
8 large eggs, room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Vanilla Bean Syrup (see recipe below)
If you use salted butter, leave the salt out of the recipe.
To Make Vanilla Sugar – Split one vanilla bean in half and scrape the seeds into 2 1/2 cups granulated sugar. Let site for a few days before using.
This recipe uses a total of 4 whole vanilla beans. One in the Vanilla Bean Sugar, one in the batter, and two in the Vanilla Bean Syrup.
Preheat oven to 325 degrees F. Place oven rack in center of oven. Generously butter or grease two 9×5-inch loaf pans.
In the bowl of your mixer, cream butter and vanilla sugar until mixture is pale and fluffy. Scrape the vanilla bean seeds into the batter, along with the vanilla extract and eggs; beat to mix.
In another bowl, sift together the flour, baking powder, and salt. Add to the batter and mix just until smooth (do not over mix). Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended.
Divide the batter between the two prepared loaf pans. Bake until done.