Description
This Cinnamon Toast Crunch Bread is a delightful twist on classic cinnamon swirl bread, featuring layers of cinnamon-sugar batter swirled with a cocoa and cinnamon crumble topping. Finished with a creamy sour cream glaze, this bread combines rich flavors and a tender crumb that’s perfect for breakfast or dessert.
Ingredients
Scale
Cinnamon Crunch Topping
- 1/4 cup (55 g) light brown sugar
- 2 tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- Pinch of kosher salt
- 2 tbsp unsalted butter, melted
- Cooking spray (for pan)
- 1/4 cup (55 g) packed light brown sugar
- 1 tbsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 1/4 cup granulated sugar (from divided sugar)
Bread Batter
- 1 1/4 cup (250 g) granulated sugar, divided
- 2 cups (240 g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup sour cream, room temperature
Glaze
- 1/2 cup (60 g) confectioners’ sugar
- 1/4 cup sour cream
- 1/8 tsp pure vanilla extract
- Pinch of kosher salt
Instructions
- Prepare the Oven and Pan: 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 about a 2-inch overhang on the long sides for easy removal later.
- Mix Cinnamon Swirl Mixture: In a small bowl, combine 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 tbsp ground cinnamon, and 1 tsp unsweetened cocoa powder. Stir well and set aside until needed.
- Combine Dry Ingredients for Bread: In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 3/4 tsp kosher salt, and 1/2 tsp baking soda. This ensures even distribution of leavening agents and salt.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened butter with 1 cup granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. This creates a light base for the bread.
- Add Eggs and Vanilla: Add eggs one at a time, beating after each addition so they incorporate fully. Then add 2 tsp pure vanilla extract, scraping down the bowl surfaces to ensure even mixing.
- Incorporate Dry Ingredients and Sour Cream: Reduce mixer speed to low. Add half of the dry ingredients and beat until just combined. Add the 1 cup of sour cream and beat gently until just incorporated. Add the remaining dry ingredients and beat until almost mixed, avoiding overmixing to maintain bread tenderness.
- Layer and Swirl Batter: Transfer one-third of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon swirl mixture over this layer. Repeat with another third of the batter and the remaining cinnamon mixture. Finally, top with the last third of the batter. Use a butter knife or skewer to gently swirl the batter layers for a marbled effect.
- Add Cinnamon Crunch Topping: Crumble the cinnamon crunch topping (made by combining light brown sugar, flour, ground cinnamon, salt, and melted butter beforehand) evenly over the top of the batter to add texture and flavor.
- Bake the Bread: Place the loaf pan in the oven and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. This ensures the bread is fully cooked but still moist.
- Cool the Bread: Remove the bread from the oven and transfer it to a wire rack to cool for 20 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and place it on a cutting board. Remove parchment and allow the bread to cool completely.
- Prepare the Glaze: In a small bowl, mix together 1/2 cup confectioners’ sugar, 1/4 cup sour cream, 1/8 tsp vanilla extract, and a pinch of kosher salt until smooth. This glaze adds a sweet, tangy finish to the bread.
- Glaze and Serve: Drizzle the glaze over the cooled bread. Slice into thick pieces and serve. Enjoy this sweet, cinnamony bread as a treat for breakfast or dessert.
Notes
- Using room temperature eggs and sour cream ensures a smoother batter.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender.
- Line the pan with parchment for easy removal and cleaner slicing.
- The cinnamon crunch topping adds extra texture and flavor but can be omitted if desired.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For best results, let the bread cool completely before glazing to prevent the glaze from melting.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Toast Crunch Bread, Cinnamon swirl bread, cinnamon sugar bread, cinnamon crumble topping, glazed quick bread, sweet bread recipe, sour cream bread
