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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.
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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
Tip 1: Follow the Recipe Closely. The first and most important tip to making a successful quick bread is to follow the recipe closely. Quick bread recipes are generally very precise, and even small deviations from the recipe can cause your bread to turn out differently than you intended.
What are the 7 ingredients in quick bread? ›
The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.
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 is the secret to super soft bread? ›
Bread Making Tips For Softer Bread
- Do Not Over-Knead Your Dough. ...
- Ensure Dough is Well Hydrated. ...
- Lubricate With Oil. ...
- Add Sugar. ...
- Add Eggs. ...
- Reduce Baking Time. ...
- Create Steam in Oven. ...
- Add Milk.
TIPS FOR MAKING QUICK BREAD
Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.
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.
What do eggs do in quick bread? ›
For baking, eggs are particularly important as binding agents and leavening agents. The fat in egg yolks also soften gluten strands, creating a soft crumb in breads. Binding agents hold all the ingredients together.
What two chemicals must be in a quick bread recipe in order for it to have a chemical leavening reaction which gives off carbon dioxide and makes quick breads rise? ›
Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.
What is the most common liquid used in quick breads? ›
The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe.
What ingredient will add or improve the flavor of the quick bread? ›
Bonus dry milk powder: For an easy, inexpensive way to make muffins, scones and quick breads taste better and have slightly more protein, add 1 tablespoon of dry milk powder to the dry ingredients of a recipe. As a bonus, this yields a more golden crust and a more tender result.
Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.
What ingredients can be added to quick breads to change the flavor? ›
WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR?
- Fruits.
- Nuts.
- Spices.
- Extracts.
- Cheeses.
Hydrocolloids can retain moisture in the bread. This is important because moisture plays a crucial role in the freshness and softness of bread. By holding onto water, hydrocolloids help prevent the bread from drying out too quickly, thus maintaining its moistness for longer.
What does powdered milk do for bread? ›
The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche. It lends a more tender crumb, and actually helps these breads last longer. High-heat milk powder might be a little trickier to find, but it's certainly worth the search for its impact on baking breads.
What is the best flour for soft bread? ›
“AP flour can be used in the making of rich or enriched breads such as soft rolls, or brioche,” says Chef Stephen, which are meant to be softer in nature, rather than crusty.
What makes a successful bread? ›
To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.
What are three facts about quick breads? ›
About Quick Breads
Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor.
What makes quick bread faster than yeast bread? ›
Yeast breads require time and patience in allowing the dough to proof and rise before baking. A fast-paced modern society found solutions to bake quick breads using food-safe chemical leavening agents such as baking soda and baking powder, eliminating the wait and fermentation time before baking.
Why didn't my quick bread rise? ›
Check your leavening agent
Expired leaveners: Always check the freshness of your leaveners. Expired or ineffective baking powder and baking soda will not leaven your quick bread. Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle.
