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Close up shot of the thick, dark brown cinnamon sugar swirl running horizontally through a pale golden crumb of Cinnamon Streusel Bread.

The Ultimate Cinnamon Streusel Bread with a Craggy Crumble

This incredible Cinnamon Streusel Bread features a moist, pale golden crumb, a thick, dark brown cinnamon sugar swirl, and a massively craggy, buttery golden-brown crumble topping. Perfect for breakfast or dessert!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour (120g)
  • 1/2 cup dark brown sugar (100g)
  • 1 tsp ground cinnamon (5g)
  • 1/2 cup unsalted butter (113g), melted
  • 1/2 cup dark brown sugar (100g)
  • 1 tbsp ground cinnamon (15g)
  • 1 tsp all-purpose flour (5g)
  • 2 cups all-purpose flour (240g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp baking soda (2.5g)
  • 1/2 tsp salt (3g)
  • 1/2 cup unsalted butter (113g), softened
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract (5ml)
  • 1 cup sour cream (240ml), room temperature
  • 1 tbsp powdered sugar (8g), for dusting

Equipment

  • 1 9x5-inch (23x13cm) metal loaf pan Ensures even baking and a beautiful rise.
  • 1 Hand Mixer or Stand Mixer Essential for creaming butter and sugar until pale and fluffy.

Method
 

Making the Cinnamon Streusel Bread
  1. In a medium bowl, combine 1 cup (120g) all-purpose flour, 1/2 cup (100g) dark brown sugar, and 1 tsp (5g) ground cinnamon. Pour in 1/2 cup (113g) melted unsalted butter. Toss with a fork and pinch into large clumps. Chill in the refrigerator.
  2. In a small bowl, whisk together 1/2 cup (100g) dark brown sugar, 1 tbsp (15g) ground cinnamon, and 1 tsp (5g) all-purpose flour. Set aside.
  3. Preheat your oven to 350°F (175°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper. In a bowl, whisk 2 cups (240g) flour, 1 tsp (5g) baking powder, 1/2 tsp (2.5g) baking soda, and 1/2 tsp (3g) salt.
  4. In a large bowl, cream 1/2 cup (113g) softened unsalted butter and 3/4 cup (150g) granulated sugar for 3 minutes until pale and fluffy. Beat in the 2 eggs one at a time, followed by 1 tsp (5ml) vanilla extract.
  5. Fold in 1 cup (240ml) sour cream until just combined. Gradually fold the dry ingredients into the wet mixture until no dry flour streaks remain. Do not overmix.
  6. Spread half of the batter into the prepared pan. Evenly sprinkle the dark cinnamon sugar swirl mixture over the top. Gently dollop the remaining batter over the swirl and smooth it out. Top heavily with the chilled streusel clumps, pressing them slightly into the batter.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the streusel is deeply golden-brown and crisp. Tent with foil at 40 minutes if browning too quickly.
  8. Let the bread cool completely in the pan before removing. Use a fine-mesh sieve to apply a light dusting of white powdered sugar right before slicing.

Notes

Chill Your Streusel: Keep the crumble mixture in the fridge while you make the batter so it holds its shape.
Spoon and Level: Always measure flour correctly to prevent a dry, dense crumb.
Tent with Foil: Loosely cover the pan with foil at the 40-minute mark to prevent the streusel from burning.