Cinnamon bread recipe



Ingredients

Cinnamon
1/2 cup (100 g) granulated sugar
1 tsp ground cinnamon
bread
2 cups (250 grams) all-purpose flour (spooned and flat)
1 teaspoon baking soda
1/2 teaspoon salt
1  egg
3/4 cup (150 g) granulated sugar
1/3 cup (80 ml) vegetable oil
1/3 cup (80 g) sour cream (or plain/Greek yogurt), at room temperature*
2/3 cup (160 ml) whole milk, room temperature*
1 and 1/2 teaspoon pure vanilla extract
Optional: frozen vanilla

Methods 

Preheat oven 350°F (177°C). Spraying a 9" x 5" loaf pan with nonstick spray.
Cinnamon Swirl: Mix ½ cup (100 g) of granulated sugar and 1 tablespoon of ground cinnamon together.
Baking: Whisk the flour, baking soda, and salt in a bowl. In a medium bowl, whisking eggs and 3/4 cup (150 g) of granulated sugar until mixed. Whisking the oil, sour cream, milk also vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk until completely combined. Avoid over-mixing. You will have about 3 cups of the mixture.
Pour half of the mixture into the prepared loaf pan. Sprinkling roughly all the cinnamon sugar on the top (reserve about 2 tablespoons for garnish). Carefully pour out the remaining mixture evenly on top. The top layer of the mixture will want to stick to the cinnamon sugar filling, making it a little harder to spread, but use the spoon to distribute it as carefully as possible. Sprinkle the rest of the cinnamon sugar. Using a knife, make a large swirl of the bottom of the baking tray, as shown in the video tutorial above. Avoid excessive swirls, which will blend the layers together a lot.
Bake the bread for 50 minutes to 1 hour, covering it loosely with aluminum foil about halfway through to prevent the surface from browning overly. Poke the middle of the bread with a toothpick. If it comes out clean, the bread is done. Oven times vary for different ovens. Baking usually takes 55 minutes. Bread cools completely in skillet set on wire rack.
Sprinkle on frosting if you are using it. Cut it into slices and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to a week.

Enjoy !