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A loaf of cinnamon sugar bread cut into slices.

Cinnamon Sugar Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 14 reviews
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 48 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 10 slices
  • Category: Bread
  • Method: Baked
  • Cuisine: American


This moist and fluffy cinnamon sugar bread is an easy vanilla-flavored quick bread recipe swirled with thick ribbons of buttery cinnamon streusel.


For the bread

  • 1 1/4 cup (150g) all-purpose flour
  • ¾ cup (143g)  granulated sugar
  • 2 teaspoons (7.5g) baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (118ml) vegetable oil
  • ½ cup (118ml) full-fat sour cream, at room temperature
  • 2 tablespoons (30ml) milk, at room temperature
  • 1 tablespoon (15ml) pure vanilla extract

For the Streusel:

  • ¼ cup (30g) all-purpose flour
  • 3 tablespoons (41g) light brown sugar, packed
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon
  • 3 tablespoons (42g) unsalted butter, cold


  1. Preheat the oven to 350°F. Spray a 9-inch loaf pan with cooking spray and line the bottom and sides with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
  3. Add the eggs, oil, sour cream, milk, and vanilla extract. Beat all the ingredients together until well combined. Set aside.
  4. Combine the dry ingredients for the streusel and whisk to combine. Next, add the cold butter. Using a fork or pastry cutter, press the butter together with the dry ingredients until it’s well combined. The mixture should be crumbly but stick together when pressed between your fingers.
  5. In the loaf pan, layer half the batter in the pan, then add half the streusel and gently swirl. Add the remaining batter on top and finally, the remaining streusel.
  6. Bake at 350°F for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.


  • Sour cream substitute: If you don’t have sour cream, you can use plain or Greek yogurt instead.
  • Storage: Keep the bread stored in an airtight container in a cool and dry place.
  • Make ahead: This loaf will stay moist for a few days, but it’s best when served within 2 days of preparing.
  • Freezing instructions: Cool the loaf completely and then double-wrap it in plastic wrap.


  • Serving Size: 1 slice
  • Calories: 308
  • Sugar: 22g
  • Sodium: 144mg
  • Fat: 17g
  • Saturated Fat: 12g
  • Carbohydrates: 36g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 50mg