The ultimate cinnamon bread! A cinnamon sour cream batter with a cinnamon sugar swirl throughout, plus a crispy cinnamon streusel topping. Makes 1 loaf.
Prep Time20mins
Cook Time50mins
Total Time1hr10mins
Course: Breakfast, Brunch, Dessert
Servings: 6
Author: Mandy Jackson
Ingredients
For the Streusel Topping
2tablespoonsall purpose flour
2tablespoonspacked brown sugar
2tablespoonscold butter
1teaspoonground cinnamon
Pinch of salt
For the Cinnamon Swirl
1/4cupgranulated sugar
1tablespoonground cinnamon
For the Cinnamon Bread
2cups all purpose flour
1teaspoonbaking powder
1teaspoonground cinnamon
1/2teaspoonsalt
2eggs
1/2cuppacked brown sugar
1/2cupgranulated sugar
1cup sour cream
1/2cupvegetable oil
1 teaspoonvanilla 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.
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