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Cinnamon Swirl Loaf


  • Author: Trish | www.SpoonfulOfButter.com
  • Yield: 1 (9 x 5 inch) loaf

Description

Simple and easy Cinnamon Loaf Bread recipe - no buttermilk needed and stays moist and delicious for several days! This makes a tasty, quick bite for breakfast or when hunger strikes any time of the day.  #cinnamon #cinnamonBread #CinnamonLoaf #baking #breakfast #quickbread #SpoonfulOfButter


Ingredients

  • 170 grams (3/4 cup) unsalted butter, at room temperature
  • 300 grams (1 1/2 cup) granulated white sugar
  • 4 large eggs (about 210 grams), at room temperature
  • 306 grams (1 1/3 cups) sour cream - full fat, at room temperature
  • 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
  • 312 grams (2 1/2 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the Cinnamon Sugar

  • 100 grams (1/2 cup) brown sugar
  • 2 tablespoons + 1 teaspoon ground cinnamon

Instructions

  1. PREPARATION. 
    Preheat oven to 350 F (180 C). Grease, flour, and line a 9×5 inch (22.5 x 12.5 cm) loaf pan with parchment paper.
    Measure all the ingredients. 
    Whisk together the flour, baking powder, baking soda, and salt. 
    Prepare the cinnamon sugar mixture by combining the brown sugar and cinnamon.
  2. MAKE THE BATTER. 
    Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
    Add the eggs one at a time. Mix in the vanilla bean paste or vanilla extract. Reduce the speed to low.
    Gradually mix one-third of the flour mixture into the butter mixture, alternating with sour cream. Repeat the process, beginning and ending with the flour mixture and mixing until just combined. Do not overmix.
    Pour half of the batter into the prepared loaf pan and generously sprinkle with half of the cinnamon sugar. Using a stick, swirl the cinnamon sugar around. (See NOTE!)
    Add the remaining half of the batter and top with the remaining cinnamon sugar. Remember to fill your pan up to 3/4 only to give space for the batter to rise. You may have extra batter. (See NOTE!)
  3. BAKE AND COOL. 
    Bake for 50-60 minutes or until a cake tester or skewer inserted into the center of the cake comes out clean. Let it cool completely on a wire rack before serving.
  4. STORE. 
    Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. 

Notes

You may have extra batter. Bake the extra batter in a smaller pan or muffin pan, if you don't wish to waste it.