Easy Cinnamon Bread
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
8
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Calories
569 kcal
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Course
Dessert
Easy Cinnamon Bread
Description
This bread mixes dry ingredients such as flour, sugar, baking powder, and baking soda separately from wet ingredients including eggs, vegetable oil, sour cream, and vanilla. A cinnamon sugar mixture with melted butter, cinnamon, and brown sugar is prepared to layer between batter portions. The batter is layered and swirled to create cinnamon pockets and marbled patterns.
Baked in a loaf pan at 350°F for about 45 minutes, the bread develops a soft interior with cinnamon-sugar ribbons that add bursts of flavor and moist texture. The sour cream contributes to tenderness and moisture, balancing the sweetness and spice of the cinnamon sugar.
This bread can be served on its own or with spreads like butter. Its moderate sweetness and tender crumb make it flexible for different meals or snacks. Variations with nuts, dried fruit, or chocolate chips can be added into the batter before baking for extra flavor and texture.
The bread keeps well at room temperature in an airtight container and freezes well. Swirls can vary between thin ribbons or larger pockets depending on mixing technique. Covering the cinnamon sugar with batter before baking prevents burning and ensures even cooking.
Ingredients
Dry Ingredients:
- 2 1/2 cups / 375g all-purpose flour
- 1 cup / 220g white sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
Wet Ingredients:
- 3 egg
- 1/2 cup / 125 ml vegetable oil
- 1 1/3 cups / 290g sour cream (Note 1)
- 2 tsp vanilla extract
Cinnamon Sugar:
- 60g / 4 tbsp unsalted butter melted
- 1 1/2 tbsp cinnamon powder
- 3/4 cup / 165 g brown sugar packed
Instructions
- Preheat oven to 180C/350F (all oven types).
- Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video).
- Place Dry Ingredients in a bowl and whisk to combine.
- Place Wet Ingredients in a separate bowl and whisk until combined.
- Place Cinnamon Sugar ingredients in a bowl and mix to combine (it should be like a slurry, see video).
- Make a well in the Dry Ingredients bowl. Pour in Wet Ingredients, then mix 12 - 15 times until just combined (few lumps ok, see video).
- Spoon about 1/4 of the batter into the tin (about 1.5cm / 3/5" deep) and smooth surface.
- Dollop about 1/3 of the Cinnamon Sugar over the batter.
- Top with half the remaining batter. Dollop the remaining Cinnamon Sugar over the batter. Drag a butter knife back and forth (lengthwise and cross wisto make the swirls. Top with remaining batter - dollop it on, the more the Cinnamon Sugar is moved about, the more swirls!
- Bake uncovered for 45 minutes. Then remove and cover with foil, and bake for a further 20 minutes or until a skewer inserted into the middle comes out clean.
- Stand in the tin for 5 minutes before lifting it out onto a cooling rack. Allow to cool before slicing (can still be warm but don't slice while hot, may crumble). Moist and flavoursome enough to eat plain but a little extra butter doesn't hurt!
Notes
- Sour cream can be substituted with full-fat or low-fat unsweetened yogurt.
- The cinnamon swirls can appear as thin marbling or larger pockets; both taste good.
- Cover cinnamon sugar with batter to avoid burning during baking.
- Store bread in an airtight container at room temperature for up to 3 days; it freezes well.
- Add-ins like nuts, dried fruits, or chocolate chips can be included as the batter is thick enough to hold them.
- Serves approximately 8 to 10 slices depending on preferred portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 156g | |
| Calories | 569cal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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