Sour Cream Cinnamon Loaves Recipes

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
• Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
• Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
• Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It's a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial above. Avoid over-swirling, which will mix the layers together too much.
• Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 55 minutes. Cool bread completely in the pan set on a wire rack.
• Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

CINNAMON SWIRL POUND CAKE LOAF

Steps:

• Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
• In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
• Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
• Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
• Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
• Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
• Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.

CINNAMON COCONUT LOAF

Steps:

• In a small bowl, stir together coconut, brown sugar, and cinnamon.
• Measure flour, baking powder, baking soda, and salt into a bowl; mix well.
• In a mixing bowl, beat eggs until frothy. Beat in oil and sugar. Blend in sour cream. Add flour mixture, and stir until combined. Put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. Sprinkle 1/2 of the cinnamon mixture over batter. Top with remaining batter by putting dabs here and there. Sprinkle remaining cinnamon mixture over top. Cut through batter with a knife to give a swirling, marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour. After loaf stands for 10 minutes, remove from pan to cool on rack.

SOUR CREAM LOAVES

Steps:

• In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

ULTIMATE SOUR CREAM COFFEE CAKE!

Steps:

• Preheat oven to 350. Spray 9 x 5 loaf pan with non stick spray.
• For Cake:
• Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
• In separate bowl - combine flour, baking powder, baking soda and salt.
• Add to wet ingredients.
• For Streusel topping
• In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
• Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture. (this makes a lot of streusel so go heavy with it!)
• Bake for about 50-60 minutes or until a toothpick comes out clean. Cool and run a knife around the edges before removing from the pan.
• Icing
• Mix all icing ingredients together and drizzle over cooled cake.

CINNAMON-SOUR CREAM STREUSEL LOAF

Steps:

• Cream together butter and sugar in a large mixing bowl.
• Add egg, stirring until blended.
• Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream.
• Beat mixture just until blended, and add vanilla.
• In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon.
• Pour half of batter into a greased and floured loaf pan, and sprinkle with half of streusel mixture.
• Pour remaining batter on top, and sprinkle with remaining streusel mixture.
• Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively, cover with foil during last 15 minutes of baking).
• Cool in pan 10 minutes, then remove and finish cooling on wire rack.

SOUR CREAM LOAF

Steps:

• 1. Preheat over to 325 degrees
• 2. Grease 2 or 3 loaf pans
• 3. Cream together sugar and butter until fluffy
• 4. Mix dry ingredients together in separate bowl.
• 5. Add vanilla, almond and sour cream to butter mixture. Mix until well combined
• 6. Add flour mixture in gradually, mixing well after each addition.
• 7. Pour into greased loaf pans.
• 8. Sprinkle tops with cinnamon and sugar.
• 9. Bake at 325 degrees for 1 hour until pick comes out clean.
• 10. Let cool on wire rack before removing from pans.

YUMMY SOUR CREAM CINNAMON LOAF

Steps:

• To begin: Prehat oven to 350 degrees. Grease and flour a 9 x 5" loaf pan.
• Batter:.
• First, in a small bowl stir together the flour, baking powder, baking soda, and salt. Set aside.
• In a medium size bowl, cream the softened butter and 1 Celsius sugar until fluffy (about 4-5 minutes). Add the eggs and vanilla flavoring and mix until blended.
• Add the sour cream and the milk; blend at low speed and mix well.
• Add the flour mixture and mix well until all is incorporated.
• Cinnamon Mixture:.
• In a small bowl, mix together the sugars, cinnamon, and allspice. Set aside 1/4 of this to go on top of the loaf.
• Spoon half of the batter into the prepared loaf pan.
• Spoon 3/4's of the cinnamon mixture over the batter in the pan.
• Spoon the remainder of the batter over top.
• Take a small spatula and cut through the batter and cinnamon mixture to form swirls.
• Sprinkle the remaining cinnamon mixture over the top of the loaf.
• Bake 50-60 minutes or until a toothpick comes out clean.
• Cool 10 minutes before turning out of the pan.
• Enjoy!

SOUR CREAM CHOCOLATE CHIP NUT LOAF

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
• Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
• Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
• Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.