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A close-up slice of moist cinnamon swirl bread on a white plate, showing the tender crumb and gooey filling.

Cinnamon Streusel Bread (The Only Recipe You'll Ever Need)

The ultimate Cinnamon Streusel Bread recipe! Learn how to bake a loaf that's incredibly moist and tender, with a gooey cinnamon swirl and a thick, crunchy streusel topping. This foolproof recipe is perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Bread Batter
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk whole milk recommended
  • 1 large egg at room temperature
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract
For the Cinnamon Swirl Filling
  • 1/3 cup brown sugar packed
  • 1 tbsp ground cinnamon
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 cup cold unsalted butter cut into cubes

Equipment

  • 1 9x5 inch loaf pan
  • 3 Mixing Bowls
  • 1 Whisk

Instructions
 

  1. In a medium bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and 1 tsp cinnamon. Cut in the cold butter with a pastry cutter or your fingers until it resembles coarse crumbs. Refrigerate until needed.
  2. In a small bowl, mix 1/3 cup brown sugar and 1 tbsp cinnamon until combined. Set aside.
  3. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  4. In a large bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
  5. Spread half of the batter into the prepared pan. Sprinkle the cinnamon swirl filling over the top. Add the remaining batter and spread evenly. Sprinkle the chilled streusel topping over the batter.
  6. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

For an extra touch, you can drizzle a simple powdered sugar glaze (1/2 cup powdered sugar + 1-2 tsp milk) over the cooled bread.
Ensure your streusel butter is cold to get the best crunchy texture.
Bread can be stored in an airtight container at room temperature for up to 3 days.
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