Jump to Recipe Print Recipe
This Cinnamon Sour Cream Bread is my favorite quick bread recipe. It’s a sweet bread with a cinnamon swirl through the middle. It makes the perfect breakfast treat or afternoon sweet.
I can’t believe that after blogging for more than six years, I have yet to share this Cinnamon Sour Cream Bread recipe with you. It’s not fancy, but it’s hands down one of my favorites.
It’s a sweet quick bread known to my family as sour cream bread. I added the word cinnamon to create Cinnamon Sour Cream Bread because it sounds a little tastier.
I should also mention that it’s more like a cake than a bread. Friends, I didn’t name it. Don’t blame me.
My mom has been baking this bread for as long as I can remember. It has become comfort food to me. One bite and I’m transported back to my youth.
In fact, it was one of those things she would send with me back to college. If given the chance, I could eat a whole loaf in one sitting.
I think the first time I made this recipe myself was when I owned my bed and breakfast. I had my mom write the recipe down for me, and this is what I got:
It’s that simple, no actual directions are required. Now, with some baking skills under my belt, I’ve adjusted the recipe slightly to make it even better.
How to Make
If you look at the ingredient list, it’s mostly pantry staples. However, the resulting loaf has a wonderful flavor and cinnamony goodness that I just love. When I was younger, I would eat around the cinnamon part and save that for last.
Another thing I love about this bread is that it’s dense. The outside crust is firm and the inside is dense, but still really light and moist. I hope that makes sense.
Now, If you don’t like that thicker, firmer crust, this may not be for you. But I can’t get enough. In fact, my favorite pieces are the heels. Just writing this has me craving a piece. Let me smear a little butter on top, grab a cup of coffee, and I’ll be set.
Seriously, I can’t stop gushing. However, I will stop my fingers from typing on and on and just give you the recipe.
Cinnamon Sour Cream Bread
If you liked this recipe, I think you’ll enjoy these too:
- Funfetti Coffee Cake
- Spiral Apple Bread with Caramel Apple Glaze
- Blueberry Boy Bait
- Lemon Yogurt Cake
- The Ultimate Nutella Bread
Pretty simple, right? Give this sour cream bread a try. I know you’re going to love it.
What recipes do you make that take you back to another time or place?
Cinnamon Sour Cream Bread
This Cinnamon Sour Cream Bread is my favorite quick bread recipe. It’s a sweet bread with a cinnamon swirl through the middle. It makes the perfect breakfast treat or afternoon sweet.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cinnamon bread, quick bread
Prep Time: 20 minutes minutes
1 hour hour 5 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 10
Calories: 341kcal
Instructions
Begin by preheating your oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan; set aside.
In a small bowl, prepare the cinnamon swirl by whisking together the flour, sugar, and cinnamon. Set aside.
Then, for the bread, in a large bowl whisk together the flour, baking soda, baking powder, and salt.
In a medium size bowl, with a handheld (or electric mixer) beat the softened butter until light and airy, about three minutes. Add the sugar and beat again until combined, about four minutes. Next, add the eggs one at a time, incorporating the first one before adding the second. Finally, beat in sour cream and the vanilla.
Now gently incorporate the wet ingredients into the dry. Mix until just combined, being careful not to overmix. The final mixture will be more the consistency of a dough rather than runny like a cake batter.
Spread half of the mixture into the bottom of your greased and floured pan. Then evenly sprinkle your prepared cinnamon swirl over the top. Spread the remaining dough on top of the cinnamon swirl layer.
Finally, in a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle this evenly over the top of the loaf.
Bake at 350 degrees F for 60-65 minutes. The loaf is done when a toothpick (or wood skewer) inserted near the center comes out clean.
Allow to cool in the pan for about 20 minutes. Gently run a butter knife around the edge of the pan to loosen the loaf. Remove from the pan to finish cooling.
Nutrition
Calories: 341kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 211mg | Potassium: 75mg | Fiber: 1g | Sugar: 27g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg
FAQs
Spices, flavorings, and extracts add flavor and interest to quick breads. Usually these ingredients are added in small amounts. If adding nuts, raisins, or chopped fruits, toss them in flour first. This helps prevent them from sinking to the bottom of the pan.
What is the secret to super soft bread? ›
Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.
What is the secret for mixing quick breads? ›
Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).
What ingredient makes bread soft and fluffy? ›
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
How do I make my homemade bread more flavorful? ›
Quickly, try adding a malt or honey into the mix to level up your bread's flavor. Malt, a sweetener that is available in powder and liquid form, can easily be added to almost any bread recipe. When choosing a malt to use, it's essential to use a non-diastatic version.
Which ingredient gives richness and flavor to quick breads? ›
Fats are added for richness and flavor, and when creamed with sugar, they trap air creating lightness in the batter. Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter.
How can I make my bread lighter and fluffy? ›
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
What to add to make bread more moist? ›
Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Likewise, water does more than hydrate your dough. It helps yeast do its thing, activates gluten and determines the volume of your loaf—all crucial for the right results.
What additive makes bread soft? ›
Sugar: Not only does it sweeten the bread, but sugar also retains moisture. This means that adding sugar can indeed make bread softer. Baking Soda: When added, especially in recipes with acidic ingredients, it can make bread soft and spongy. However, it's essential to balance the quantities to avoid a soapy taste.
What should you avoid when making quick breads? ›
TIPS FOR MAKING QUICK BREAD
Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.
Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
What makes quick bread tender and fluffy? ›
The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.
How do bakeries get their bread so soft? ›
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
What does adding eggs to bread dough do? ›
The whole egg contributes to the richness and moisture content of the dough and enhances the overall flavor and texture of the bread. The yolks, being rich in fats, enhance emulsification and ensure a smoother texture. Whereas, the whites, when beaten, create stable foams, adding a light and airy quality to the bread.
Does letting bread rise longer make it fluffier? ›
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
What ingredient adds flavor to bread? ›
Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread.
Which ingredient enhances flavor and provides a tender texture in a quick bread? ›
SWEETENERS. Sugar (glucose) provides “food” for yeast, which converts it to carbon dioxide and alcohol; sugar enhances bread flavor; gives the crust a golden color; improves the crumb texture; and helps retain moisture in bread.
What increases flavor and tenderness of bread? ›
Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance the flavors of other ingredients as well as contributing its own flavor, as in the case of butter.
