Description
This Cinnamon Toast Crunch Bread is a deliciously moist and flavorful quick bread inspired by the beloved breakfast cereal. Featuring swirls of cinnamon and cocoa, a crunchy cinnamon topping, and a tangy sour cream glaze, this loaf is perfect for breakfast or an indulgent snack.
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
Bread
- Cooking spray
- 1/4 cup (55 g) packed light brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 1 1/4 cups (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 Cinnamon Crunch Topping: In a medium bowl, combine brown sugar, flour, cinnamon, and salt. Pour melted butter over the mixture and stir until the sugar is moistened and clumps begin to form. Refrigerate the topping until ready to use to keep it firm.
- Preheat Oven and Prepare 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 a 2-inch overhang on the long sides for easy removal of the bread.
- Mix Cinnamon Swirl Mixture: In a small bowl, combine light brown sugar, ground cinnamon, cocoa powder, and 1/4 cup of the granulated sugar. Set aside for layering later.
- Combine Dry Ingredients for Bread: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until evenly distributed.
- Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat softened butter with the remaining 1 cup granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and scrape down the sides of the bowl as needed for even mixing.
- Add Dry Ingredients and Sour Cream: Reduce mixer speed to low. Add half of the dry ingredient mixture and beat until nearly incorporated. Add the sour cream and beat just until combined. Then, mix in the remaining dry ingredients carefully, avoiding overmixing.
- Layer Batter and Cinnamon Swirl Mixture: Transfer one-third of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon swirl sugar mixture over this layer. Repeat by adding another third of the batter, then the remaining cinnamon swirl mixture. Finish with the last third of batter on top. Use a butter knife or skewer to gently swirl the layers for a marbled effect. Finally, crumble the cinnamon crunch topping evenly over the batter.
- Bake the Bread: Bake in the preheated oven for 60 to 65 minutes or until a toothpick or cake tester inserted into the center comes out clean. Transfer the loaf pan to a wire rack and let the bread cool for 20 minutes.
- Remove Bread from Pan: Using the parchment paper overhang, lift the bread out of the pan and place it on a cutting board. Carefully remove the parchment paper and allow the bread to cool completely.
- Prepare the Glaze: In a small bowl, whisk together confectioners’ sugar, sour cream, vanilla extract, and a pinch of kosher salt until smooth and creamy.
- Glaze and Serve: Drizzle the prepared glaze over the cooled bread. Slice into thick pieces and serve to enjoy this rich, cinnamon-flavored treat.
Notes
- For best results, use room temperature eggs and sour cream so the batter mixes evenly.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender.
- The cinnamon crunch topping can be made ahead and refrigerated until needed.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting and running off.
- This bread is a perfect pairing with coffee or tea for breakfast or dessert.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 320
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
