Sweet Cinnamon Sugar Loaf (Print Version)
# Ingredients:
→ Cinnamon Bread Ingredients
01 -
1 tablespoon granulated sugar
02 -
1 teaspoon vanilla extract
03 -
2 large eggs
04 -
1/2 cup unsalted butter, melted
05 -
1/2 cup milk
06 -
1/4 teaspoon salt
07 -
1 tablespoon baking powder
08 -
2 cups all-purpose flour
→ Cinnamon-Sugar Swirl Ingredients
09 -
1 tablespoon ground cinnamon
10 -
1/2 cup packed brown sugar
→ Icing
11 -
Pinch of salt
12 -
1/2 teaspoon vanilla extract
13 -
2 tablespoons of milk or heavy cream if you like it richer
14 -
1 tablespoon melted unsalted butter
15 -
1 cup powdered sugar
# Instructions:
01 -
Set your oven to 350°F (175°C). Prep a 9×5-inch loaf pan by greasing it with butter or lining it with parchment—it’ll make removing the bread much easier.
02 -
Mix up flour, baking powder, sugar, and salt in a medium bowl until it’s all even.
03 -
Grab a separate bowl and whisk together eggs, vanilla extract, milk, and melted butter until smooth. No lumps here!
04 -
Pour the wet mixture into the dry one and stir gently. Don’t beat it too much—it’s okay if there are small lumps. Overmixing makes dense bread.
05 -
Take a small bowl and stir the brown sugar and cinnamon together so it’s all combined.
06 -
Pour half of your batter into the prepared loaf pan. Spread it out, sprinkle half the cinnamon-sugar over it, then layer the rest of the batter on top. Finish off with the remaining cinnamon-sugar evenly spread over the top.
07 -
Take a skewer or butter knife and lightly swirl through the batter to give it a marbled effect. Go easy—you don’t want to blend everything!
08 -
Bake for 40-50 minutes. Check if it’s done by sticking in a toothpick—it should come out clean. The top should look golden and firm.
09 -
Let the bread rest in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely while you handle the icing.
10 -
In a bowl, mix together powdered sugar, the melted butter, vanilla, the pinch of salt, and milk (or heavy cream). Keep whisking until it’s smooth. If it’s too thick, add a little milk. Too runny? Add more sugar.
11 -
Once your loaf isn’t too hot but still a little warm, pour the icing on top and let it drip down the edges.
12 -
Slice it up into about 12 pieces. Enjoy it warm or let it sit at room temp. Goes amazing with tea or coffee!
# Notes:
01 -
Throw in 1/2 cup chopped pecans or walnuts with the cinnamon-sugar mix for extra crunch.
02 -
Dial up the cinnamon flavor by increasing it to 2 tablespoons in the swirl.
03 -
Best eaten fresh within 2-3 days. Store in an airtight container at room temperature.