Cinnamon Toast Crunch Bread
Yields: 10 serving(s)
Prep Time: 15 mins
Total Time: 2 hrs
Ingredeients:
Cinnamon Crunch Topping:
1/4 cup (55 g.) light brown sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. ground cinnamon
Pinch of kosher salt
2 Tbsp. unsalted butter, melted
Bread:
Cooking spray
1/4 cup (55 g.) packed light brown sugar
1 Tbsp. ground cinnamon
1 tsp. unsweetened cocoa powder
1 1/4 cups (250 g.) granulated sugar, divided
2 cups (240 g.) all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. baking soda
1/2 cup (1 stick) unsalted butter, softened
2 large eggs, room temperature
2 tsp. pure vanilla extract
1 cup sour cream, room temperature
Glaze:
1/2 cup (60 g.) confectioners’ sugar
1/4 cup sour cream
1/8 tsp. pure vanilla extract
Pinch of kosher salt
Directions:
Cinnamon Crunch Topping:
In a medium bowl, combine brown sugar, flour, cinnamon, and salt. Pour butter over, stirring until sugar is moistened and clumps form. Refrigerate until ready to use.
Bread:
Step 1: Arrange a rack in the center of the oven; preheat to 350°. Grease a 9" x 5" loaf pan with cooking spray, then line with parchment, leaving a 2" overhang on 2 long sides.
Step 2: In a small bowl, combine brown sugar, cinnamon, cocoa powder, and 1/4 cup granulated sugar. Set aside until ready to use.
Step 3: In a medium bowl, whisk flour, baking powder, salt and baking soda. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat butter and remaining 1 cup granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating to blend after each addition. Add vanilla, scraping down bowl as needed.
Step 4: Reduce speed to low. Add half of the dry ingredients and beat until nearly incorporated. Add sour cream and beat until just combined. Beat in remaining dry ingredients.
Step 5: Transfer one-third of batter to prepared pan; spread in an even layer. Sprinkle half of the cinnamon-swirl mixture over. Repeat with another third of the batter and the remaining cinnamon-swirl mixture. Top with the remaining batter. Using the tip of a butter knife or skewer, gently swirl the batter.
Crumble cinnamon crunch topping over.
Step 6: Bake bread until a tester inserted into the center comes out clean, 60 to 65 minutes. Transfer to a wire rack. Let cool 20 minutes.
Step 7: Using parchment overhang, lift out bread and transfer to a cutting board. Remove parchment and let cool.
Glaze:
Step 1: In a small bowl, combine confectioners’ sugar, sour cream, vanilla, and salt.
Step 2: Drizzle glaze over bread, then cut into thick slices.
Recipe courtesy of Delish.com
