Description
This Cinnamon Toast Crunch Bread is a deliciously moist and flavorful quick bread inspired by the flavors of the beloved cereal. It features layers of cinnamon and cocoa swirls, topped with a crunchy cinnamon crumble and finished with a tangy sour cream glaze. Perfect for breakfast or a sweet snack.
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 kosher salt
- 2 Tbsp unsalted butter, melted
Bread
- Cooking spray
- 1/4 cup (55 g) packed light brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 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 kosher salt
Instructions
- Prepare Cinnamon Crunch Topping: In a medium bowl, mix together brown sugar, flour, cinnamon, and salt. Pour melted butter over the mixture, stirring until the sugar is moistened and clumps form. Refrigerate until ready to use.
- Preheat and Prepare 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 it with parchment paper, leaving a 2″ overhang on the two long sides for easy removal later.
- Make Cinnamon Swirl Mixture: In a small bowl, combine brown sugar, cinnamon, cocoa powder, and 1/4 cup granulated sugar. Set aside until needed.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, kosher salt, and baking soda. Set aside.
- Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat the softened butter and remaining 1 cup granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating to blend after each addition. Stir in the vanilla extract, scraping down the sides as needed.
- Combine Wet and Dry Ingredients: Reduce mixer speed to low. Add half of the dry ingredients and beat until nearly incorporated. Add sour cream and mix until just combined. Beat in the remaining dry ingredients. Do not overmix.
- Layer Batter and Cinnamon Swirl: Transfer one-third of the batter to the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon swirl mixture over the batter. Repeat the layering with another third of the batter and the remaining cinnamon swirl mixture. Top with the remaining batter. Using a butter knife or skewer tip, gently swirl the batter to create marbled patterns.
- Add Crunch Topping: Crumble the prepared cinnamon crunch topping evenly over the top of the batter.
- Bake the Bread: Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Transfer the bread to a wire rack and let cool for 20 minutes.
- Remove from Pan and Cool: Use the parchment paper overhang to lift the bread from the pan and place it onto a cutting board. Remove the parchment and let the bread cool completely.
- Prepare the Glaze: In a small bowl, whisk together confectioners’ sugar, sour cream, vanilla extract, and a pinch of kosher salt until smooth.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bread. Cut into thick slices and serve.
Notes
- For best results, use room temperature eggs, butter, and sour cream to ensure smooth batter.
- Do not overmix after adding flour to avoid dense bread.
- The cinnamon swirl can be varied by adjusting the cinnamon or cocoa powder to taste.
- You can substitute plain Greek yogurt for sour cream if preferred.
- Store leftover bread covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg
