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Cinnamon Toast Crunch Bread Recipe

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★★★★★

4.7 from 89 reviews

This Cinnamon Toast Crunch Bread is a sweet, swirled quick bread inspired by the flavors of the classic cereal. It features layers of cinnamon-sugar swirls, a crunchy cinnamon crumb topping, and a tangy sour cream glaze that perfectly balance sweetness and spice. Ideal for breakfast or a snack, it combines the comforting warmth of cinnamon with a moist, tender crumb and a delicate glaze.

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
  • Cooking spray (for greasing pan)

Cinnamon-Swirl Mixture

  • 1/4 cup (55 g) packed light brown sugar
  • 1 tbsp ground cinnamon
  • 1 tsp unsweetened cocoa powder
  • 1/4 cup (50 g) granulated sugar

Bread Batter

  • 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

  1. Prepare Oven and 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 with parchment paper leaving a 2-inch overhang on the long sides for easy removal.
  2. Make Cinnamon-Swirl Mixture: In a small bowl, combine 1/4 cup light brown sugar, 1 tablespoon ground cinnamon, 1 teaspoon unsweetened cocoa powder, and 1/4 cup granulated sugar. Set aside to use later for layering inside the bread batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon kosher salt, and 1/2 teaspoon baking soda until evenly combined.
  4. Cream Butter and Sugar: Using a stand mixer with the paddle attachment or a handheld mixer in a large bowl, beat the softened 1/2 cup butter and remaining 1 cup granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes.
  5. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate. Then add 2 teaspoons pure vanilla extract, scraping down the sides of the bowl as needed to combine thoroughly.
  6. Add Dry Ingredients and Sour Cream: Reduce mixer speed to low. Add half of the dry flour mixture and beat just until nearly incorporated. Add 1 cup sour cream and beat until just combined. Then beat in the remaining dry ingredients until smooth, being careful not to overmix.
  7. Layer Batter and Cinnamon-Swirl: Transfer one-third of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon-swirl mixture over this layer. Repeat with another one-third of the batter and the remaining cinnamon-swirl mixture. Finally, top with the remaining batter. Using the tip of a butter knife or skewer, gently swirl the layers to create a marble effect.
  8. Add Cinnamon Crunch Topping: Crumble the cinnamon crunch topping (made by combining brown sugar, flour, cinnamon, salt, and melted butter) evenly over the top of the loaf batter.
  9. Bake: Place the pan in the preheated oven and bake for 60 to 65 minutes, or until a tester inserted into the center comes out clean. Remove from oven and transfer the pan to a wire rack to cool for 20 minutes.
  10. Remove from Pan: Using the parchment overhang, lift the bread out of the pan onto a cutting board. Remove the parchment paper and allow the bread to cool completely.
  11. Prepare Glaze: In a small bowl, whisk together 1/2 cup confectioners’ sugar, 1/4 cup sour cream, 1/8 teaspoon pure vanilla extract, and a pinch of salt until smooth and pourable.
  12. Glaze and Serve: Drizzle the glaze evenly over the top of the cooled bread. Cut into thick slices and serve.

Notes

  • Use room temperature eggs, butter, and sour cream for best emulsion and batter consistency.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the bread tender.
  • The parchment overhang helps in removing the loaf easily from the pan without damaging its shape.
  • Ensure your oven is properly preheated to bake the bread evenly.
  • This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Cinnamon bread, quick bread, cinnamon swirl, cinnamon sugar loaf, sweet bread, breakfast bread

Find it online: https://thefoodrecipe.com/cinnamon-toast-crunch-bread-recipe/