Ingredients
Method
- Preheat your oven to 177°C (350°F). Grease a 9x5-inch or 8x4-inch loaf pan with nonstick spray for easy removal.
Cinnamon Swirl:
- In a small bowl, whisk together the ½ cup (100g) granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
Bread:
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate medium bowl, whisk the egg and ¾ cup (150g) of granulated sugar together until well combined. Then, whisk in the oil, yoghurt, milk, and vanilla extract until everything is incorporated.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid overmixing, a few lumps are okay! You should end up with about 3 cups of batter.
- Pour or spread half of the batter into your prepared loaf pan. Sprinkle almost all of the cinnamon sugar mixture on top, reserving about 2 tablespoons for the later step (it's a generous amount!).
- Carefully pour or spread the remaining batter on top of the cinnamon sugar layer. The top layer of batter might stick to the cinnamon sugar, making spreading a bit tricky. Use a spoon to gently spread it out as best you can.
- Now, sprinkle the remaining 2 tablespoons of cinnamon sugar over the batter.
- Using a knife, gently swirl the cinnamon sugar down the length of the loaf pan. Avoid over-swirling, as this will mix the layers together too much.
- Bake the bread for 50-65 minutes, loosely covering it with foil about halfway through baking to prevent the top from over-browning. Bread baked in an 8x4-inch pan will likely take closer to 65 minutes. Insert a toothpick in the center of the bread and if it comes out clean, the bread is done. Baking times can vary between ovens.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. After that, take the bread out of the pan and let it cool completely on the wire rack.
- Drizzle with icing, if using. Slice and serve! Enjoy your delicious creation!
Video
Notes
Tips and Variations:
- Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freezing Instructions: For longer storage, freeze the glazed or unglazed bread for up to 3 months. See details above the recipe in the original post. Allow the bread to thaw overnight in the refrigerator before bringing it to room temperature, glazing (if desired), and serving.
- Special Tools (optional): 9x5-inch Loaf Pan or 8x4-inch Loaf Pan, Glass Mixing Bowls, Whisk, Cooling Rack
- Sour Cream & Milk: This recipe uses a combination of sour cream and milk instead of buttermilk for a slightly denser and more tender crumb. Using all milk can create a thinner batter that might overflow and take longer to bake. However, you can substitute 1 cup of buttermilk for the sour cream and milk if you prefer.
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Optional Flavor Twists: Feel free to get creative! Here are some ideas:
- Use a chai spice blend instead of cinnamon sugar for a unique twist.
- Add 1 cup of chopped, peeled apples to the batter for an apple twist.
- Add 1 cup of raisins, chopped walnuts or pecans, or dried/fresh/frozen cranberries for a more textural and flavorful bread.
- Include 1 tablespoon of fresh orange zest to the bread batter or cinnamon sugar swirl for a an irresistible citrus surprise.