If you’re a fan of tender and flavorful quick breads, get ready to fall in love with my moist Cinnamon Crunch Bread! This delightful treat boasts a soft crumb infused with the warm essence of cinnamon, topped with a delightful streusel for added texture and sweetness. Perfect for breakfast, afternoon tea, or a cozy dessert, this easy-to-make bread is sure to become a household favorite.
Cinnamon Crunch Bread Ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter, softened
- Granulated sugar
- Brown Sugar
- Eggs
- Pure vanilla extract
- Milk
For the Cinnamon Topping:
- Packed light brown sugar
- All-purpose flour
- Unsalted butter, cold and cut into small pieces
- Ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
- In a large mixing bowl, cream the softened butter and sugars until light and fluffy using an electric mixer.
- Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Set aside
- In a small bowl, combine the packed light brown sugar, all-purpose flour, cold butter pieces, and ground cinnamon for the cinnamon streusel topping. Use your fingers or a pastry cutter to blend the ingredients until they form a crumbly mixture.
- Pour half the batter into the prepared loaf pan, spreading it out evenly. Top with half of the crumb mixture.
- Add the rest of the batter in the pan and sprinkle the cinnamon streusel topping evenly over the bread batter.
- Bake the bread in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully lift the bread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely.
Tips for Storing Your Cinnamon Crunch Bread:
- Cool Completely Before Storing: Ensure that the bread has cooled completely before storing it to prevent condensation, which can make the bread soggy.
- Airtight Container or Wrap: To keep the bread moist, store it in an airtight container or wrap it tightly in plastic wrap. This prevents air from drying out the bread and helps maintain its delightful texture.
- Room Temperature Storage: If you plan to consume the bread within 2-3 days, it can be kept at room temperature. Make sure to place it in a cool, dry spot away from direct sunlight.
- Refrigeration: For longer storage, refrigerate the bread in an airtight container. Keep in mind that refrigeration may slightly alter the texture, so it’s best to consume it within a week.
- Freezing: To extend the shelf life even further, you can freeze the cinnamon streusel bread. Wrap it tightly in plastic wrap and place it in a resealable freezer bag. When you’re ready to enjoy it, let it thaw at room temperature or gently reheat it in the oven for a few minutes.
FAQs
Can I use whole wheat flour instead of all-purpose flour for a healthier version?
Absolutely! Whole wheat flour can be substituted for all or part of the all-purpose flour to add a nutty flavor and boost the nutritional value.
Can I replace the milk with another ingredient?
Yes, you can use plain Greek yogurt, buttermilk, or sour cream as a substitute for milk if desired.
Can I add nuts or dried fruits to the bread?
Absolutely! Chopped nuts like pecans or walnuts, or dried fruits such as raisins or cranberries, can be added to the batter for additional texture and flavor.
Can I use this recipe to make muffins instead of a loaf?
Certainly! The batter can be divided into muffin tins to make delicious cinnamon streusel muffins. Adjust the baking time to approximately 15-20 minutes for muffins.
More Cinnamon Recipes on the Blog:
- Vegan Cinnamon Donuts
- Cinnamon Roll Bread Pudding
- Cinnamon Crumb Cake
- Cinnamon Breakfast Muffins
- Keto Cinnamon Toast Crunch
If you make this Cinnamon Crunch Bread , I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Cinnamon Crunch Bread
Ingredients
For the Bread
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 2 eggs, room temp
- 1 tsp vanilla extract
- 1 cup milk
Cinnamon Crunch Topping
- 1/2 cup packed dark brown sugar
- 1/2 cup all purpose flour
- 1/4 cup unsalted butter softened
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
- In a large mixing bowl, cream the softened butter and sugars until light and fluffy using an electric mixer.
- Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Set aside.
- In a small bowl, combine the packed light brown sugar, all-purpose flour, cold butter pieces, and ground cinnamon for the cinnamon streusel topping. Use your fingers or a pastry cutter to blend the ingredients until they form a crumbly mixture.
- Pour half the batter into the prepared loaf pan, spreading it out evenly. Top with half of the crumb mixture.
- Add the rest of the batter in the pan and sprinkle the cinnamon streusel topping evenly over the bread batter.
- Bake the bread in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Once the bread is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully lift the bread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely.
