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Cinnamon Sugar Bread

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Cinnamon Sugar Bread

This moist and fluffy cinnamon sugar bread is a vanilla-flavored quick bread recipe, swirled with thick, buttery cinnamon streusel. Perfect for breakfast or as a dessert, it’s a delightful treat that everyone will love!

Author: Julianne Dell

Prep Time: 15 minutes
Cook Time: 48 minutes
Total Time: 1 hour 3 minutes
Yield: 10 slices
Category: Bread
Method: Baked

Ingredients:

For the Bread:

  • 1 1/4 cup (150g) all-purpose flour
  • 3/4 cup (143g) granulated sugar
  • 2 teaspoons (7.5g) baking powder
  • 1/2 teaspoon salt
  • 2 large eggs (at room temperature)
  • 1/2 cup (118ml) vegetable oil
  • 1/2 cup (118ml) full-fat sour cream (at room temperature)
  • 2 tablespoons (30ml) milk (at room temperature)
  • 1 tablespoon (15ml) pure vanilla extract

For the Streusel:

  • 1/4 cup (30g) all-purpose flour
  • 3 tablespoons (41g) light brown sugar (packed)
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon
  • 3 tablespoons (42g) unsalted butter (cold)

Instructions:

  1. Preheat Oven:
    Preheat the oven to 350°F. Spray a 9-inch loaf pan with cooking spray and line the bottom and sides with parchment paper for easy removal.
  2. Prepare the Batter:
    In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
    Add the eggs, vegetable oil, sour cream, milk, and vanilla extract. Beat the mixture until smooth and well combined. Set the batter aside.
  3. Make the Streusel:
    In a small bowl, combine the dry ingredients for the streusel: flour, light brown sugar, granulated sugar, and cinnamon.
    Add the cold butter and use a fork or pastry cutter to blend the butter into the dry ingredients until the mixture is crumbly but holds together when pressed between your fingers.
  4. Layer and Swirl:
    Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel over the batter and gently swirl using a knife.
    Add the remaining batter on top and finish with the remaining streusel on top.
  5. Bake:
    Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
    Let the bread cool in the pan for at least 1 hour before slicing.
See also  TUSCAN CHICKEN PASTA

Notes:

  • Sour Cream Substitute: You can substitute sour cream with plain or Greek yogurt if needed.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days.
  • Make-Ahead Tip: This bread stays moist for a couple of days, but it’s best served within 2 days of baking.
  • Freezing Instructions: Once the loaf has cooled completely, double-wrap it in plastic wrap and freeze for up to 3 months.

Enjoy this cinnamon-swirled delight with a cup of coffee or tea for the perfect sweet indulgence!

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