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Easy Homemade Cinnamon Swirl Bread with a Soft, Buttery Crumb

Close-up of a freshly baked slice of cinnamon swirl bread showing soft interior and rich cinnamon layers.
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You can bake this soft, moist Cinnamon Swirl Bread at home without yeast. This recipe focuses on creating a beautiful, thick cinnamon sugar ribbon in every slice for a cozy breakfast or snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup granulated sugar (for dough)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 1/4 cup melted butter (for swirl)
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  6. Prepare the swirl filling: In a small bowl, combine the brown sugar, 2 tablespoons of cinnamon, and 1/4 cup of melted butter. Mix until crumbly.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
  8. Top with the remaining batter, and then sprinkle the rest of the cinnamon swirl mixture over the top. Use a knife to gently swirl the filling into the batter a few times to create ribbons.
  9. Sprinkle the 1/4 cup of granulated sugar evenly over the top layer.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For an extra moist loaf, ensure your sour cream is at room temperature before mixing.
  • Do not over-swirl; too much mixing will cause the cinnamon layer to blend into the dough instead of forming distinct ribbons.
  • This bread is excellent toasted with butter the next day.

Nutrition

Find it online: https://completelyyummy.com/cinnamon-swirl-bread-easy-homemade-loaf/