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Cinnamon Streusel Bread

Easy Cinnamon Streusel Bread

iamwinfred
This Easy Cinnamon Streusel Bread is a tender, moist quick bread featuring ribbons of cinnamon sugar throughout and a buttery, crumbly streusel topping. With no yeast required, it comes together quickly and bakes into a bakery-worthy loaf that's perfect for breakfast, brunch, or an afternoon snack. The vanilla glaze adds the perfect finishing touch to this comforting treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 380 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowls at least 2
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Pastry cutter or fork for making streusel
  • Measuring cups and spoons
  • Butter knife for swirling
  • Wire cooling rack
  • Parchment paper optional but recommended

Ingredients
  

For the Streusel Topping

  • 1/2 cup all-purpose flour 60g
  • 1/2 cup light brown sugar 100g, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter 57g, cold and cut into small pieces

For the Cinnamon Sugar Swirl

  • 1/3 cup granulated sugar 67g
  • 1 tablespoon ground cinnamon

For the Bread Batter

  • 2 cups all-purpose flour 240g
  • 3/4 cup granulated sugar 150g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream 120g, full-fat
  • 1/2 cup whole milk 120ml
  • 1/3 cup vegetable oil 80ml, or canola oil
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract

For the Vanilla Glaze

  • 1 cup powdered sugar 120g
  • 2-3 tablespoons milk 30-45ml
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
  • In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter until mixture forms coarse crumbs. Refrigerate while preparing the batter.
  • In a small bowl, combine granulated sugar and cinnamon. Set aside, reserving 2 tablespoons for later.
  • In a large bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
  • In a separate bowl, whisk together sour cream, milk, oil, eggs, and vanilla until smooth and well combined.
  • Pour wet ingredients into the well of dry ingredients. Gently fold together just until combined, being careful not to overmix.
  • Pour half the batter into prepared pan. Sprinkle most of the cinnamon sugar over batter, then add remaining batter. Top with reserved 2 tablespoons cinnamon sugar.
  • Insert a butter knife into the batter and drag through in a zigzag pattern 5-6 times to create swirls. Don't overmix.
  • Remove streusel from refrigerator and sprinkle evenly over the top, pressing down lightly to adhere.
  • Bake for 55-65 minutes until golden brown and a toothpick inserted in center comes out clean. Tent with foil after 40 minutes if browning too quickly.
  • Cool in pan for 15-20 minutes, then transfer to a wire rack to cool completely before glazing, about 1 hour.
  • Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread and let set for 10 minutes before slicing.

Notes

  • Use room temperature eggs, sour cream, and milk for best results. They blend together more easily and create a smoother batter.
  • Don't skip the sour cream - it reacts with baking soda to help the bread rise and adds incredible moisture and richness to the crumb.
  • Keep butter cold for the streusel to achieve that perfect crumbly texture. If it gets too soft, refrigerate for a few minutes.
  • Measure flour correctly by spooning it into the measuring cup and leveling off. Don't scoop directly from the bag or you'll pack in too much.
  • Don't overmix the batter - mix just until dry ingredients disappear. Overmixing develops gluten and makes the bread tough.
  • Be gentle when creating the swirl - just 5-6 swirls is perfect. Too much swirling will mix the cinnamon throughout instead of creating distinct ribbons.
  • Cool completely before glazing or the glaze will melt and soak into the bread instead of creating a decorative drizzle on top.
  • Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.
  • For easier removal, line the pan with parchment paper leaving overhang on the sides to use as handles.
  • This bread actually tastes better the next day after the flavors have had time to meld together.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 280mgPotassium: 95mgFiber: 1gSugar: 38gVitamin A: 6IUCalcium: 6mgIron: 8mg
Keyword breakfast bread, cinnamon bread, cinnamon swirl, quick bread, streusel bread
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