Quick breads are a favorite of mine. They feel so right for everyday life since they’re versatile for desserts, breakfasts, and afternoon snacking. Plus, they’re easy to make ahead – and even freeze!
Here’s a cinnamon bread that has earned a firm spot in our quick bread rotation. It works in all seasons, and is every cinnamon-lover’s dream!
You would not be wrong to describe this as a coffee cake in loaf form. It’s a cinnamon + sour cream batter with a cinnamon sugar swirl throughout, plus a crispy cinnamon streusel topping… There is cinnamon EVERYWHERE.
The marker of a truly delicious baked item to me is if it requires more than one bowl and I still willingly make it. This requires three bowls (for the batter, the cinnamon sugar swirl, and the streusel topping) and is worth every dirtied dish.
THE BATTER
The base of this bread is a sour cream batter flavored with vanilla and – you guessed it – cinnamon. It’s so delicious on its own! The crumb is tight and substantial while still being fluffy – so it doesn’t just feel like you’re eating cake for breakfast (not that there’s anything wrong with that).
Sour cream makes the bread super moist and gives it some tang!
THE CINNAMON SWIRL
Having a concentrated burst of cinnamon flavor through the middle of the loaf takes this bread to the next level, in my very unbiased opinion.
Half the bread batter goes into the loaf pan, then is sprinkled with half the cinnamon sugar. Then the remaining batter is spread on top and sprinkled with the remaining cinnamon sugar.
Then! The fun part. Take a butter knife and swirl the layers around a few times, lifting the knife up and down as you go.
Be careful not to overmix or you won’t have a defined swirl!
THE STREUSEL TOPPING
A mixture of flour, cinnamon, brown sugar, butter, and salt for a super crispy crumb topping with lots of flavor. It is so good!
I use my stand mixer when making crumb toppings. Just throw all the ingredients in and mix with the paddle attachment until the butter is crumbly and all the ingredients are incorporated. It’s a method I learned from this Ina Garten recipe and is so easy, it’s the only way I do it now!
After the streusel is made, I throw it in the freezer so it’s super cold before going into the oven. This helps it get extra crunchy when baking.
BEST FOR
- Taking to someone who had surgery/a baby/a bad day
- A grab-and-go, make-ahead weekday breakfast
- Sunday brunch
- Holiday brunch (Christmas, Mother’s/Father’s Day, 4th of July, Easter, Thanksgiving, etc.)
- Potlucks
- Dessert
SERVE WITH
- For breakfast/brunch: fresh fruit, fruit salad, apples + this dip, scrambled eggs, quiche, soft butter; leftovers make amazing French toast (here’s one that’s tried and true)
- For dessert: ice cream, whipped cream, fresh strawberries, grilled fruit, caramel/butterscotch sauce.
MORE BREAKFAST BAKED GOODS:
One-Bowl Banana Bread
Blueberry Muffins
Apple Cinnamon Muffins
Cinnamon Pull-Apart Buns
Pumpkin Spice Muffins
Cranberry-Orange Scones
Blueberry Bread
Cinnamon Streusel Quick Bread
Ingredients
For the Streusel Topping
- 2 tablespoons all purpose flour
- 2 tablespoons packed brown sugar
- 2 tablespoons cold butter
- 1 teaspoon ground cinnamon
- Pinch of salt
For the Cinnamon Swirl
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cinnamon Bread
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Directions
For the Streusel Topping
- Add the flour, brown sugar, butter, cinnamon, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until butter is in pea-size pieces. Transfer to a small bowl and place in the freezer or fridge until ready to use.
For the Cinnamon Sugar
- Combine the sugar and cinnamon in a small bowl.
For the Cinnamon Bread
- Preheat oven to 350 degrees. Grease 9-by-5-inch loaf pan.In a medium bowl, combine the flour, baking powder, cinnamon, and salt.In the bowl of a stand mixer (I use the same one I used for the crumb topping and don't bother wiping it out), whisk together the eggs, brown sugar, and granulated sugar until well combined. Add the sour cream, vegetable oil, and vanilla and whisk to combine. Add the dry ingredients all at once and mix on low speed until just combined, being careful to not overmix. Batter will still be lumpy and thick. Pour half the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle with half of the cinnamon sugar. Pour in the remaining batter and sprinkle with remaining cinnamon sugar. Use a clean knife to swirl the cinnamon sugar into the batter. Don't overdo it or you'll mix the cinnamon sugar into the batter rather than create a swirl. Top with the streusel topping. Bake 45-60 minutes, until a knife inserted into the middle of the loaf comes out clean. Tent with foil if the bread is getting too brown before it's fully cooked. Cool in the pan for 10 minutes before inverting to release.
Whipped cinnamon butter is coming your way next week!
