Crazy Good! Cinnamon Crunch Quick Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

Fluff the flour in the container with a fork to make it light and fluffy.

Spoon 2 cups of all-purpose flour into a measuring cup and level it off with a bread knife.

Preheat the oven to 350°F (175°C) and generously grease an 8 1/2 by 4 1/2 inch loaf pan.

In a bowl, combine 3/4 cup granulated sugar and 1/4 cup packed light brown sugar with 1/2 cup unsalted butter and cream them together using a hand mixer for 2-3 minutes until light and fluffy.

Add 1 egg and 1 teaspoon of vanilla extract to the creamed mixture and mix until combined.

Sprinkle 1/2 teaspoon of salt and 1 teaspoon of baking soda over the 2 cups of flour and stir to combine.

Add the flour mixture to the bowl and start mixing it in.

Prepare a buttermilk substitute by mixing 1/4 cup of milk with 1/2 cup of sour cream until it reaches a buttermilk consistency, then add it to the batter.

Switch to a silicone spatula and mix until there are no visible lumps, being careful not to overmix.

Spread half of the batter into the greased loaf pan and smooth it out.

In a small bowl, mix together 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon.

Sprinkle half of the cinnamon mixture over the batter in the pan and swirl it with a butter knife.

Top with the remaining batter, spreading it evenly.

Sprinkle the rest of the cinnamon mixture over the top and do a little swirling with a knife.

Drizzle 2 tablespoons of melted unsalted butter over the top of the batter.

Bake in the preheated oven for 50 minutes to 1 hour and 15 minutes, checking for doneness with a toothpick.

Let the bread cool in the pan before slicing.

Equipment Needed

Allergens