Start your day off right with a cup of coffee and a thick slice of this buttery cinnamon streusel bread. This scrumptious cinnamon quick bread is swirled with thick layer of cinnamon sugar and topped with a buttery brown sugar streusel. You’ll love it!
Start your day off right with a cup of coffee and a thick slice of this buttery cinnamon streusel bread. This scrumptious cinnamon quick bread is swirled with a thick layer of cinnamon sugar and topped with a buttery brown sugar streusel. You’ll love it!
Cinnamon Streusel Bread
Good days start with good breakfasts, and you’re in for a GREAT day with this delicious cinnamon streusel bread. Made with a buttery quick bread, ribbons of cinnamon sugar and topped with a buttery, brown sugar streusel, this cinnamon swirl quick bread is what breakfast dreams are made of.
Quick breads are one of my favorite breakfast treats to whip up because they’re easy to make, sturdy enough to transport or mail, and they stay moist for days.
What is cinnamon streusel bread?
Cinnamon streusel bread tastes an awful lot like coffee cake but it’s not quite as dense and rich! It’s made with a super soft and moist vanilla quick bread, swirled with a cinnamon sugar, topped off with a crunchy, buttery streusel, and drizzled with a sweet vanilla glaze to really just push it over the edge.
Ingredients for this cinnamon swirled quick bread
This cinnamon streusel bread is made with simple, staple ingredients that you probably already have in your pantry! Plus it’s pretty forgiving, so you can always tweak the recipe slightly if you need to! Have any questions about substitutions? Feel free to leave a comment (I will get back to you!), or check out or baking substitutions guide!
Butter
Granulated Sugar
Brown Sugar
Eggs
Vanilla Extract
All Purpose Flour
Baking Powder
Baking Soda
Cinnamon
Salt
Buttermilk
Powdered Sugar
Tips for storing your cinnamon streusel bread so it stays moist all week
Most baked goods are not consumed in one day. Even if we *want* to eat the whole loaf in one sitting, it’s probably best to savor this cinnamon streusel bread over the week so you can have a little something sweet every day. Luckily, this bad boy keeps moist for up to 7 days as long as you store it correctly.
I like to keep this cinnamon streusel loaf tightly wrapped in plastic wrap or in an airtight container in the fridge. I find the fridge keeps it fresher longer than leaving it on the counter. Plus it tastes delicious cold. Or, if you want it warm, simply slice off a piece and pop it in the microwave, in the oven, or toast it in butter pan (my favorite) to heat it up!
Can you freeze cinnamon streusel bread?
Heck yeah you can! Make sure to let the bread cool completely before freezing to prevent any condensation which will make the bread taste freezer burnt more quickly. Once the bread is cool, tightly wrap it in plastic wrap or place in an airtight plastic bag. Freeze for up to 3 months! Enjoy!
Start your day off right with a cup of coffee and a thick slice of this buttery cinnamon streusel bread. This scrumptious cinnamon quick bread is swirled with a thick layer of cinnamon sugar and topped with a buttery brown sugar streusel. You’ll love it!
Start your day off right with a cup of coffee and a thick slice of this buttery cinnamon streusel bread. This scrumptious cinnamon quick bread is swirled with a thick layer of cinnamon sugar and topped with a buttery brown sugar streusel. You’ll love it!
Preheat the oven to 350°F and line a 1 pound loaf pan with parchment paper on all sides. Set aside.
In a small bowl combine all the ingredients for the cinnamon sugar swirl. Mix together and set aside.
In a stand mixer fit with the whisk attachment, cream the butter and sugars together until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl and add the eggs and vanilla extract, beating until smooth and well combined.
In a separate bowl combine the flour, baking powder, baking soda, cinnamon and salt. Stir to evenly distributed everything.
Add about half of the dry ingredients and mix. Next, add the buttermilk and mix. Add the remaining dry ingredients and mix until no streaks of flour remain. Do not over mix.
Spoon half the batter into your prepared pan and use a greased rubber spatula to spread the batter to the edges. Top with the cinnamon sugar mixture. Spoon the remaining batter over the sugar and spread to the edges of the pan.
Use a butter knife to make big swirls in your bread, dragging your knife through the bread a few times.
Make the streusel topping (I usually just do this in the dirty bowl you made the batter in because I am lazy, but you can also use a clean bowl). Combine the flour, brown sugar, cinnamon, and salt and stir to combine. Add the melted butter and mix until the mixture resembles wet sand and clumps together.
Sprinkle the streusel evenly over the top of your bread.
Bake for 45 minutes or until a knife inserted into he middle comes out mostly clean and the bread is golden brown. Transfer to a wire rack to cool.
While the bread cools, make the vanilla glaze. Combine all the ingredients for the glaze in a small bowl and whisk together until smooth and creamy.
Once the bread is cool, drizzle with the glaze and enjoy!
Ooh I’ve never tried that so I’m not sure what the baking time would be, but I would just divide your batter into your pans, filling them about 2/3 of the way. Depending on how big your mini loaves are, my guess is they’ll take anywhere from 18 to 30 minutes to cook, so just be sure to keep an eye on them!
Just made this and it was DELICIOUS! It did completely run over my loaf pan while baking though, any tips to make sure that doesn’t happen again? Thanks!
Oh boy, I did the same thing! I knew this recipe was big and called for the 9×5 loaf pan, but I had already prepared a smaller loaf pan. I chose not to “waste” that prep despite knowing better. I also had to clean out my oven as some of it spilled over while baking. The funny thing is that I had that pan prepared for another big recipe I was making that should have been divided into two pans, but I baked it all in a bundt pan, again, while knowing it was probably too much batter for the pan. Luckily that one did not spill but was quite large!
This recipe turned out great and was enjoyed at a baby shower and now for my own breakfast. Love the streusel topping.
Leave a comment and rate this recipe!
should I use salted or unsalted butter?
We usually use unsalted!
Excellent recipe. Have made this 3 times and it came out great each time.
★★★★★
That is so wonderful to hear! Enjoy!
Hi, Would this work ok if i substitute gluten free flour for the flour in the recipe? xo
How would you go about making this into mini loaves?
Ooh I’ve never tried that so I’m not sure what the baking time would be, but I would just divide your batter into your pans, filling them about 2/3 of the way. Depending on how big your mini loaves are, my guess is they’ll take anywhere from 18 to 30 minutes to cook, so just be sure to keep an eye on them!
Hello! I LOVE all of your recipes, they’re so delicious! I was wondering, what brands of cinnamon do you reccommend? thank you!
Just made this and it was DELICIOUS! It did completely run over my loaf pan while baking though, any tips to make sure that doesn’t happen again? Thanks!
Oh boy, I did the same thing! I knew this recipe was big and called for the 9×5 loaf pan, but I had already prepared a smaller loaf pan. I chose not to “waste” that prep despite knowing better. I also had to clean out my oven as some of it spilled over while baking. The funny thing is that I had that pan prepared for another big recipe I was making that should have been divided into two pans, but I baked it all in a bundt pan, again, while knowing it was probably too much batter for the pan. Luckily that one did not spill but was quite large!
This recipe turned out great and was enjoyed at a baby shower and now for my own breakfast. Love the streusel topping.
Hi Melanie! What size loaf pan did yo use? Make sure you’re using a 1-pound loaf pan!