This dreamy Cinnamon Swirl Bread is a perfectly soft, tender loaf with two layers of brown sugar cinnamon. It was already delicious on its own, but I’m sure Grandma wouldn’t mind that I upgraded it with a generous amount of crumb topping and a drizzle of cream cheese icing. This versatile loaf is enjoyable year round. During spring, it’s delightful served with a cup of blueberry tea. On summer mornings, it’s perfect with a glass of peach iced tea. And of course, during fall and winter, this comforting loaf is cozy served with a mug of hot coffee or cocoa.
To watch the Instagram video, click here.
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loaf
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Ingredients
Crumb Topping
- 1/2 cup (65g) all purpose flour
- 3 tablespoons (38g) packed brown sugar
- 1 tablespoon (12g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 dash fine sea salt
- 3 tablespoons (43g) cold, unsalted butter, cubed
Cinnamon Swirl Bread
- 3/4 cup (150g) packed brown sugar, divided
- 2 1/2 teaspoons ground cinnamon
- 2 cups (255g) all purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup (177ml) whole milk
- 1/4 cup (57g) sour cream
Cream Cheese Icing
- 2 tablespoons (28g) cream cheese, softened
- 1 tablespoon (14g) unsalted butter, melted
- 2/3 cup (79g) powdered sugar, sifted
- 1/4 teaspoon pure vanilla extract
- 1 dash fine sea salt
- 1-2 tablespoons (15-30ml) whole milk
Ingredients
Crumb Topping
Cinnamon Swirl Bread
Cream Cheese Icing
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Instructions
Crumb Topping
- In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cinnamon Swirl Bread
- Preheat the oven to 350ºF (180ºC). Line a 9 x 5-inch loaf pan with parchment paper.
- In medium bowl, stir together 1/2 cup (100g) of brown sugar and the cinnamon until well combined. Set aside.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
- In a large bowl, beat the butter, granulated sugar and the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Beat in the vanilla extract.
- In a small bowl or a glass measuring cup, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Mix just until combined.
- Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter and repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. (The toothpick may have some brown sugar or crumb topping on it, but not wet batter.) Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack.
Cream Cheese Icing
- In a small bowl, whisk together the cream cheese, butter, powdered sugar, vanilla extract, salt and 1 tablespoon (30ml) of milk until smooth. Whisk in additional milk if needed to achieve your desired consistency. Drizzle the icing over the cooled loaf.
Recipe Notes
*To find my favorite cinnamon, click here.