Easy Cinnamon Bread
A delightful homemade bread filled with warm cinnamon swirls that's perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2.5 cups 2 1/2 cups plain flour (all-purpose flour)
- 1 cup 1 cup white sugar For a richer flavor, brown sugar can be used instead.
- 1.5 tsp 1 1/2 tsp baking powder
- 1 tsp 1 tsp baking soda
Wet Ingredients
- 3 pieces 3 eggs
- 0.5 cup 1/2 cup vegetable oil
- 1.33 cups 1 1/3 cups sour cream Greek yogurt can be substituted.
- 2 tsp 2 tsp vanilla extract
Cinnamon Sugar Mixture
- 60 g 60g unsalted butter, melted
- 1.5 tbsp 1 1/2 tbsp cinnamon powder
- 0.75 cup 3/4 cup brown sugar, packed
Instructions
Preparation
- Preheat your oven to 180°C/350°F.
- Grease a loaf tin (approximately 21 x 11 cm / 8" x 4") and line it with baking paper.
- In a bowl, whisk together the dry ingredients: flour, white sugar, baking powder, and baking soda.
- In another bowl, whisk the wet ingredients: eggs, vegetable oil, sour cream, and vanilla extract until well combined.
- In a separate bowl, mix the cinnamon sugar ingredients until you have a slurry-like consistency.
Combining Ingredients
- Make a well in the dry ingredients and pour in the wet ingredients. Mix gently 12-15 times until just combined; a few lumps are okay.
- Spoon about 1/4 of the batter into the prepared tin and smooth the surface.
- Dollop about 1/3 of the cinnamon sugar over the batter.
- Layer half of the remaining batter on top, then add the rest of the cinnamon sugar.
- Use a butter knife to create swirls by dragging it through the batter both lengthwise and crosswise.
- Add the remaining batter on top, dolloping it for maximum swirls.
Baking
- Bake uncovered for 45 minutes. Then cover with foil and bake for another 20 minutes or until a skewer inserted in the middle comes out clean.
- Let the bread stand in the tin for 5 minutes. Then, lift it out onto a cooling rack. Allow it to cool before slicing.
Notes
Serve warm or at room temperature. It's delightful plain or with butter or cream cheese. Store leftovers in an airtight container for up to three days, or freeze for longer storage.