Cinnamon Swirl Bread with Streusel is a soft, sweet loaf with a rich, buttery cinnamon filling swirled throughout. Topped with a crumbly, sugary streusel, it’s the perfect mix of soft, fluffy bread and a crunchy, sweet topping. It’s deliciously comforting and makes a great snack or breakfast treat!
Cinnamon swirl bread always takes me back to cozy mornings at home. The smell of cinnamon filling the air as the bread bakes is enough to make anyone’s day feel a little brighter. The swirl of cinnamon sugar inside and the sweet, buttery streusel on top create the perfect balance of flavors and textures. The hardest part? Not eating the entire loaf in one sitting.
Please let us know in the comments and ratings below if you make this recipe!
Try some of our other favorites: Homemade Zucchini Bread, Copycat Starbucks Lemon Bread, Pumpkin Spice Bread, or Cranberry Orange Bread.
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Ingredients for Cinnamon Swirl Bread
- all purpose flour
- salt
- baking soda
- egg
- oil (canola or vegetable)
- granulated sugar
- vanilla extract
- milk
- sour cream
- ground cinnamon
- brown sugar
- butter
FAQs
Absolutely! Chopped pecans or walnuts make a great addition to the streusel topping, adding a delicious crunch. Just mix them into the streusel before sprinkling it on.
This can happen if the batter is too wet or the streusel pieces are too fine. Try making larger crumbles and gently pressing them onto the top before baking. You can also partially bake the bread for 10 minutes before adding the streusel to help it stay on top.
Overbaking is usually the cause of dry bread. Check for doneness around 40 minutes and remove it once a toothpick inserted in the center comes out with just a few moist crumbs. Also, make sure to measure your flour correctly—spoon it into the measuring cup and level it off instead of scooping directly.
Yes! Just divide the batter into a greased muffin tin, sprinkle streusel on top, and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.
Top Tips
- Don’t Overmix the Batter – Stir just until the ingredients are combined. Overmixing can lead to a dense, tough bread instead of a soft, tender crumb.
- Keep Your Streusel Crumbly - For that perfect crunchy topping, use cold butter when making the streusel. If it’s too soft, it will blend into the sugar and flour, making a paste instead of crumbs. Use your hands or a fork to mix until you get pea-sized crumbles.
- Patience is key! Allow the bread to cool fully to avoid crumbly slices and to let the flavors develop.
- Gluten Free - If you're looking to make this delicious bread gluten-free, simply swap out regular flour with a gluten-free flour blend. For a vegan twist, substitute eggs with flax eggs or a commercial egg replacer.
- Check for Doneness Early – Since the streusel can brown quickly, start checking for doneness around 40 minutes. If the top is getting too dark, loosely cover it with foil for the rest of the bake.
- Store It Right – Keep your loaf in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, freeze slices individually and reheat when needed!
How to make Cinnamon Streusel Bread
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a small bowl, mix brown sugar, flour, cinnamon, and cold butter. Use your fingers or a fork to mix until crumbly. Stir in nuts if using. Refrigerate while preparing the batter.
- In a medium bowl, whisk flour, baking soda, salt, and granulated sugar.
- In a large bowl, whisk oil, egg, milk, and vanilla until smooth. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a small bowl, combine cinnamon and granulated sugar for the cinnamon swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle the cinnamon sugar over the top. Spread the remaining batter on top.
- Finish with the rest of the streusel, gently pressing it into the batter. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the streusel starts browning too quickly, loosely cover with foil halfway through baking.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy with a hot cup of coffee or tea!
Cinnamon Swirl Bread with Streusel
Ingredients
Cinnamon Swirl
- ¼ cup granulated sugar
- 2 teaspoon ground cinnamon
Streusel
- 3 tablespoon cold butter
- ½ cup all purpose flour
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
Bread
- 2 cups all purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ⅓ cup canola or vegetable oil
- 2 teaspoon vanilla extract
- ⅓ cup sour cream
- ⅔ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
- In a small bowl, mix brown sugar, flour, cinnamon, and cold butter. Use your fingers or a fork to mix until crumbly. Stir in nuts if using. Refrigerate while preparing the batter.
- In a medium bowl, whisk flour, baking soda, salt, and granulated sugar.
- In a large bowl, whisk oil, egg, milk, and vanilla until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a small bowl, combine cinnamon and granulated sugar for the cinnamon swirl.
- Pour half of the batter into the prepared loaf pan.
- Sprinkle the cinnamon sugar over the top. Spread the remaining batter on top.
- Finish with the rest of the streusel, gently pressing it into the batter. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the streusel starts browning too quickly, loosely cover with foil halfway through baking.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy with a hot cup of coffee or tea!
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