Ingredients
Method
- Preheat the oven to 350°F (177°C). Spray a 9x5-inch or 8x4-inch loaf pan with nonstick spray.
- For the Cinnamon Swirl: In a small bowl, mix the sugar and cinnamon together. Set aside.
- Make the Bread: In a large bowl, whisk the flour, baking soda, and salt together. In a medium bowl, whisk the sugar, milk, oil, sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk just until combined. Avoid over-mixing. The batter should be thick and creamy.
- Pour/spread about half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon-sugar evenly on top (reserve about 2 Tablespoons for topping). Carefully pour/spread the remaining batter evenly on top. The top layer of batter will try to stick to the cinnamon-sugar filling, so use a spoon to carefully spread it. Sprinkle the remaining 2 Tablespoons of cinnamon-sugar on top.
- Using a knife, make a large swirl down the loaf pan to create the cinnamon ribbon. Avoid over-swirling, which will mix the layers together too much.
- Bake the bread for 50–65 minutes, tenting loosely with foil about halfway through to prevent over-browning. Bread baked in an 8x4-inch pan takes closer to 65 minutes. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done.
- Remove from the oven and allow the bread to cool in the pan set on a cooling rack for 1 hour. After that, remove the bread from the pan and let it finish cooling directly on the rack.
- Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition
Notes
This bread is perfect for breakfast or a sweet treat with coffee. You can also try it as muffins or mini loaves for a fun variation!