Ingredients
Units
Scale
Cinnamon Bread
- 4oz (1/2 Cup) Neutral Oil (I prefer Avocado Oil or Vegetable Oil)
- 4oz (1/2 Cup) Sour Cream, at room temperature
- 4oz (1/2 Cup) Whole Milk
- 200 grams (1 Cup) Granulated Sguar
- 1 Large Egg, at room temperature
- 2 Teaspoons Vanilla Extract
- 250 grams (2 Cups) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
Cinnamon Filling and Topping
- 100 grams (1/2 Cup) Granulated Sugar
- 1 Tablespoon Ground Cinnamon
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Butter, melted
Instructions
- Preheat the oven to 350F/180C and grease a 1 lb loaf pan with non stick baking spray.
- In a large bowl mix together the oil, sour cream, milk, sugar, egg, and vanilla. Make sure to mix until fully combined.
- Place a fine mesh sieve over the bowl and sift in the flour, baking soda, and salt. Gently stir the dry ingredients into the wet ingredients.
- Pour half of the batter into the pan.
- In a small bowl mix together the filling and topping. Add the granulated sugar and ground cinnamon and mix to combine. Sprinkle half of the cinnamon sugar on top of the batter. Then add the remaining batter on top. Then to the remaining cinnamon sugar mix in the flour and melted butter, the mixture will be clumpy. Add the cinnamon crunch topping on top of the batter.
- Bake the cinnamon bread for 50-60 minutes, after 30 minutes if the loaf is browning too quickly then place a piece of parchment paper on top to tent the loaf as it bakes. When the cinnamon bread is done baking place it on a wire rack to cool for at least 30 minutes, then invert onto the rack to cool completely. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
