Ingredients
The following ingredients have 10 Servings
- ⅓ cup dark brown sugar (packed)
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter (melted)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- ¼ cup vegetable oil
- ¾ cup whole milk
- ¼ cup sour cream
- 2 teaspoons pure vanilla extract
Instruction
- Set the oven rack to the center position and preheat to 350°F.
- Lightly grease a 9-inch by 5-inch loaf pan with cooking spray or vegetable oil.
- In a small bowl combine ⅓ cup dark brown sugar and 1 tablespoon cinnamon, set aside.
- Melt the butter in a pan or microwave, and then cool to room temperature.
- In a large bowl whisk together flour, baking powder, cinnamon, and salt.
- In a medium bowl whisk together granulated sugar, brown sugar, and eggs until smooth and pale yellow in color, 1 minute.
- Slowly whisk in melted butter and vegetable oil into the egg mixture until incorporated.
- Whisk the milk, sour cream, and vanilla into the egg mixture.
- Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, with some lumps and flour spots remaining. Do not over mix the batter.
- Add half of the batter to the pan.
- Sprinkle half of the cinnamon and brown sugar mixture over batter.
- Top with the rest of the batter, then sprinkle the rest of the cinnamon mixture on top.
- Use a knife to swirl the cinnamon mixture with the batter, up and down into the batter, and around the pan in swirls, but do not completely mix.
- Bake the cinnamon bread until a toothpick inserted comes out clean and the bread is set, or internal temperature reaches 205 to 210°F with a thermometer, about 45 to 55 minutes. Cover the bread loosely with foil about 30 minutes into cooking to prevent the top from getting too brown.
- Cool cinnamon bread in the pan for 10 minutes. Carefully remove and transfer to a cooling rack.
- Slice when it’s cool enough to handle.
