Cinnamon Bread - This quick bread is so simple and easy to make! A tender and perfectly sweet loaf with a layer of cinnamon swirl and delicious cinnamon and sugar coating!
I absolutely love anything cinnamon sugar! It's so simple but so cozy for fall and winter baking. Everything from our Cinnamon Sugar Donut Muffins to our Cinnamon Sugar Cake are some of my faves! This is a quick style bread that doesn't require any yeast or rising time. It has a very tender crumb (similar to a cake) with a cinnamon swirl in the center. Before baking the loaf is coated in a cinnamon sugar mixture that makes me think of the childhood favorite, cinnamon toast! It's a perfect loaf to serve with coffee on Christmas morning, or to package and give as a holiday gift!
How to Make Cinnamon Sugar Loaf:
- Grab one large bowl and whisk together your dry ingredients of flour, baking powder, and salt. Then, in a second large bowl beat together your softened butter with sour cream, brown sugar, and granulated sugar until light and fluffy. Then in go the eggs, milk and vanilla. A very simple dough!
- Now, pour your liquid mixture into the dry ingredients and fold to combine. Use a spatula to do this step instead of your mixer. You don't want to over-mix this dough. Only fold until no dry streaks remain.
- Pour your batter into a greased 9x5 loaf pan. Top with half of your cinnamon and granulated sugar mixture, then use a butter knife to swirl the dough gently.
- Top the swirled mixture with the remaining batter and then the remaining cinnamon sugar mixture. You don't need to swirl this time, just bake as is.
Cinnamon Bread Recipe Notes and Tips:
- Make sure to grease your loaf pan! Even if using a non-stick pan as you can see I did, you still want to grease it up to ensure your loaf comes out nicely. You can do this with a small amount of butter or cooking spray, either is fine.
- I have only tested this recipe in a standard 9x5 loaf pan. Keep in mind if your loaf pan is larger or smaller, your cook time may vary as well.
- This dough is very thick! It will take you 1-2 minutes to get the cinnamon sugar swirled in, just keep swirling! You can use a butter knife or a toothpick, your choice!
- If you feel like your loaf is getting too brown on top but the center isn't done, just very loosely cover the pan with a small sheet of aluminum foil for the last 10-15 minutes of baking time.
- You can substitute the sour cream for plain greek yogurt. You can also use whole milk, 2 percent milk, or even almond milk for this recipe. I haven't tried it with other alternative milks.
- This bread is a little bit messy when you remove it from the pan! I like to put the loaf pan over a cutting board, or a piece of foil or parchment paper to catch the cinnamon sugar that will fall off.
FOR THE BREAD:
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 5 Tablespoons Butter Softened to room temperature
- ¼ Cup Sour Cream At room temperature
- ½ Cup Packed Brown Sugar
- ½ Cup Granulated Sugar
- 1 Large Egg
- ¾ Cup Milk
- 1 teaspoon Vanilla Extract
FOR THE CINNAMON SUGAR:
- ¾ Cup Granulated Sugar
- 2 teaspoons Cinnamon
- Preheat the oven to 350 degrees. Grease a 9x5 loaf pan and set aside.
- In a medium bowl whisk together the flour, baking powder, and salt.
- In a large bowl cream together the softened butter and sour cream with both sugars until light and fluffy. Gently beat in the egg, milk and vanilla extract until combined.
- Pour the liquid mixture into the flour mixture and use a rubber spatula to stir just until combined don't over mix.
- In a small bowl stir together the granulated sugar and cinnamon for the topping.
- Pour half of the batter into the greased loaf pan and sprinkle with half of the cinnamon sugar mixture.
- Pour on the remaining batter, then use a butter knife to swirl the batter around a few times. Top with the remaining cinnamon sugar.
- Bake in preheated oven for 40-50 minutes.
- Allow the bread to cool in the pan for 10-15 minutes. Remove and allow to cool completely before serving.