This cinnamon toast crunch bread is perfectly tender on the inside with a delicious, crunchy cinnamon topping. It’s a wonderful no-yeast quick bread recipe that’s full of flavor and as always, easy to make too!
Why I love this cinnamon quick bread:
As cooler weather is approaching, I always crave those warm cinnamon flavors! This quick bread isn’t as dense as a pound cake, but not as light as a vanilla cake either. Just the perfect combination of the two! Not to mention, the ribbon of cinnamon sugar inside this quick bread is completely irresistible and just adds to the cinnamon toast crunch theme!
This cinnamon crunch bread is:
- A one bowl recipe! NO fancy equipment required.
- Super tender and melt-in-your-mouth moist.
- Full of warm cinnamon sugar flavor, inside and out!
- Covered with a crunchy cinnamon crumble crust.
Ingredients you’ll need for cinnamon toast crunch bread:
For the batter:
- Granulated sugar
- Neutral oil: canola or vegetable oil both work
- Eggs
- Sour cream: plain greek yogurt works too
- Vanilla extract
- All-purpose flour
- Baking powder
- Ground cinnamon
For the crumb topping:
- Butter
- Brown sugar
- Granulated sugar
- All-purpose flour
- Ground cinnamon
How to make this cinnamon swirl loaf:
- Make the batter.
- Prepare the cinnamon sugar mixture.
- Assemble. Pour half the batter into the loaf pan, then half the cinnamon sugar mixture and repeat once more.
- Make the crumb topping and sprinkle it in an even layer on the surface of the loaf.
- Bake. 350 degrees F for an hour until the loaf is golden brown.
My top tips for a delicious quick bread:
- Preheat the oven before you start making the batter so that it’s ready when you’re ready!
- If you can, bake with room temperature ingredients. This ensures that everything will combine smoothly and therefore bake well in the oven!
- Line your loaf pan with parchment paper so that the bread is easy to remove.
- With powdered sugar, milk and vanilla extract you can make a glaze to drizzle on top that makes this loaf taste like a cinnamon roll! Totally optional, but why the heck not?!
FAQ:
Sure! Follow the same instructions, just use a muffin tin and decrease the bake time by about 30 minutes.
I recommend first greasing the pan with softened butter or non-stick cooking spray, then placing a long strip of parchment paper long the wide side of your loaf pan. Try making the parchment paper long enough to hang over a few inches on both sides.
Yes! In almost all of my recipes, whenever sour cream is called for it can be switched for plain greek yogurt and vice versa. No matter which one you use, it’ll add so much moisture and a little tang to the final result!
I recommend covering the loaf with foil and leaving at room temperature. This will keep for up to 3-4 days.
Cinnamon Toast Crunch Bread
Equipment
- 1 whisk
- 1 rubber or silicone spatula
- (1) 9×5 loaf pan
Ingredients
- 2 cups granulated sugar
- 1/2 cup vegetable oil or canola oil
- 2 eggs
- 1 cup sour cream or plain greek yogurt
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
For the cinnamon sugar mixture:
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
For the crumb topping:
- 3 tbsp melted butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/4 cup all purpose flour
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350 degrees F. Prepare a 9×5 loaf pan with a little bit of butter or non-stick cooking spray, and line with parchment paper.
For the batter:
- In a large mixing bowl, combine granulated sugar, oil, eggs, sour cream and vanilla extract. Whisk until smooth.
- Next, sprinkle in flour, baking powder and ground cinnamon. Fold together to form a smooth batter.
For the cinnamon sugar mixture:
- In a separate small mixing bowl, combine granulated sugar and cinnamon. Mix well.
Assemble:
- Pour half the batter into the prepared loaf pan, then sprinkle half the cinnamon sugar on top. Repeat one more time.
For the crumb topping:
- In a medium mixing bowl, combine melted butter, brown sugar, granulated sugar, flour and cinnamon. Mix to form a crumbly mixture.
- Sprinkle in a single layer all over the top of the loaf.
Bake:
- Bake for 50-60 minutes or until golden and an inserted cake tester comes out clean.
- Using the parchment paper overhang, remove the loaf from the pan, then set on a wire rack to cool completely.
can u change out the yogurt for zucchini?
Hi Bridget, I haven’t tried that substitute but i do think it could work! You could also switch out the yogurt for applesauce if you need a dairy free alternative! Hope this helps and let me know how the zucchini works if you try it out!