Introduction

This Cinnamon Toast Crunch Bread is a delightful twist on classic quick bread, inspired by the beloved cereal’s warm cinnamon and sugar flavors. With a crunchy cinnamon swirl and a creamy glaze, it makes a perfect treat for breakfast or dessert. Easy to make and irresistibly delicious, this bread will quickly become a favorite in your kitchen.

This image shows three slices of cinnamon swirl cake stacked on top of each other on a white rectangular plate placed on a white marbled textured surface. Each slice has two layers: a light golden yellow crumb with a soft texture mixed with dark brown cinnamon swirls throughout. The top layer of the slices is a darker brown, slightly rough and crumbly, with a light white glaze drizzled unevenly across. Crumbs are scattered around the slices on the plate and surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (55 g) light brown sugar
2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon
Pinch of kosher salt

2 tablespoons unsalted butter, melted
Cooking spray

1/4 cup (55 g) packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon unsweetened cocoa powder

1 1/4 cups (250 g) granulated sugar, divided
2 cups (240 g) all-purpose flour
2 teaspoons baking powder

3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened

2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream, room temperature

1/2 cup (60 g) confectioners’ sugar
1/4 cup sour cream
1/8 teaspoon pure vanilla extract

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ x 5″ loaf pan with cooking spray, then line it with parchment paper, leaving a 2-inch overhang on the long sides for easy removal.
Step 2: In a small bowl, mix together the 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon cocoa powder. Set this cinnamon-swirl mixture aside for later use.
Step 3: In a medium bowl, whisk the 2 cups flour, baking powder, 3/4 teaspoon salt, and baking soda. In the large bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.

Step 4: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract, scraping down the bowl as needed to combine evenly.
Step 5: Reduce the mixer speed to low. Add half of the dry ingredients and beat until nearly incorporated. Add the sour cream and beat just until combined. Finally, add the remaining dry ingredients and mix until just blended.
Step 6: Spoon one-third of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon-swirl mixture over the batter. Repeat with another third of the batter and the remaining cinnamon-swirl mixture. Top with the last third of the batter and use a butter knife or skewer to gently swirl the cinnamon mixture into the batter.

Step 7: Crumble the cinnamon crunch topping made from the initial brown sugar, flour, cinnamon, salt, and melted butter mixture over the batter in the pan.
Step 8: Bake the bread until a tester inserted into the center comes out clean, about 60 to 65 minutes. Transfer the bread to a wire rack and let cool for 20 minutes.
Step 9: Using the parchment overhang, lift the bread out of the pan and transfer it to a cutting board. Remove the parchment paper and allow the bread to cool completely.

Step 10: To make the glaze, whisk together the confectioners’ sugar, 1/4 cup sour cream, vanilla extract, and a pinch of salt in a small bowl until smooth.
Step 11: Drizzle the glaze over the cooled bread. Slice into thick pieces and serve.

Tips & Variations

For extra crunch, lightly toast the bread slices before serving.

Swap sour cream with Greek yogurt for a tangier twist.
Add chopped nuts like pecans or walnuts to the batter for added texture.
Use a cream cheese glaze instead of sour cream glaze for a richer topping.

Storage

Store the cinnamon bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze the sliced bread for up to 3 months. Reheat slices gently in the toaster or microwave before serving for a fresh taste.

How to Serve

A close-up view of a brown loaf cake with a rough, cracked top texture sitting on a metal cooling rack over a white marbled surface. The top of the cake is being drizzled with thick white icing that spreads unevenly, running down the sides in long drips. The loaf has a dense and moist crumb with a slightly moist crust, and the icing adds a smooth, shiny contrast to the rough cake surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure the baking powder used is also gluten-free.

Can I prepare the batter the night before?

It’s best to bake the bread fresh for optimal rise and texture. However, you can prepare the batter and store it in the refrigerator overnight, then give it a quick stir before baking.