I can’t believe that after blogging for more than six years, I have yet to share this recipe with you. It’s not fancy, but it’s hands down one of my favorites.

Cinnamon Sour Cream Bread | Inspired by Charm

It’s a sweet quick bread known to my family as sour cream bread. I added the word cinnamon to create Cinnamon Sour Cream Bread because it sounds a little tastier. I should also mention that it’s more like a cake than a bread. Friends, I didn’t name it. Don’t blame me.

Cinnamon Sour Cream Bread | Inspired by Charm

My mom has been baking this bread for as long as I can remember. It has become comfort food to me. One bite and I’m transported back to my youth. In fact, it was one of those things she would send with me back to college. If given the chance, I could eat a whole loaf in one sitting.

I think the first time I made this recipe myself was when I owned my bed and breakfast. I had my mom write the recipe down for me, and this is what I got:

Cinnamon Sour Cream Bread | Inspired by Charm

It’s that simple, no actual directions are required. Now, with some baking skills under my belt, I’ve adjusted the recipe slightly to make it even better.

Cinnamon Sour Cream Bread | Inspired by Charm

If you look at the ingredient list, it’s mostly pantry staples. However, the resulting loaf has a wonderful flavor and cinnamony goodness that I just love. When I was younger, I would eat around the cinnamon part and save that for last.

Cinnamon Sour Cream Bread | Inspired by Charm

Another thing I love about this bread is that it’s dense. The outside crust is firm and the inside is dense, but still really light and moist. I hope that makes sense. Now, If you don’t like that thicker, firmer crust, this may not be for you. But I can’t get enough. In fact, my favorite pieces are the heels. Just writing this has me craving a piece. Let me smear a little butter on top, grab a cup of coffee, and I’ll be set.

Seriously, I can’t stop gushing. However, I will stop my fingers from typing on and on and just give you the recipe.

Cinnamon Sour Cream Bread | Inspired by Charm

Cinnamon Sour Cream Bread

Here's what you will need:

Cinnamon swirl:
3 tablespoons flour
4 tablespoons sugar
1 1/2 teaspoons cinnamon

Bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla

Topping:
1 tablespoon sugar
1/4 teaspoon cinnamon

Let's get baking:

Begin by preheating your oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan; set aside.

In a small bowl, prepare the cinnamon swirl by whisking together the flour, sugar, and cinnamon. Set aside.

Then, for the bread, in a large bowl whisk together the flour, baking soda, baking powder, and salt.

In a medium size bowl, with a handheld (or electric mixer) beat the softened butter until light and airy, about three minutes. Add the sugar and beat again until combined, about four minutes. Next, add the eggs one at a time, incorporating the first one before adding the second. Finally, beat in sour cream and the vanilla.

Now gently incorporate the wet ingredients into the dry. Mix until just combined, being careful not to overmix. The final mixture will be more the consistency of a dough rather than runny like a cake batter.

Spread half of the mixture into the bottom of your greased and floured pan. Then evenly sprinkle your prepared cinnamon swirl over the top. Spread the remaining dough on top of the cinnamon swirl layer.

Finally, in a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle this evenly over the top of the loaf.

Bake at 350 degrees F for 60-65 minutes. The loaf is done when a toothpick (or wood skewer) inserted near the center comes out clean.

Allow to cool in the pan for about 20 minutes. Gently run a butter knife around the edge of the pan to loosen the loaf. Remove from the pan to finish cooling.

Print

Cinnamon Sour Cream Bread | Inspired by Charm

Pretty simple, right? Give this bread a try. I know you’re going to love it.

Cinnamon Sour Cream Bread | Inspired by Charm

What recipes do you make that take you back to another time or place?

Posted By at 7:32 AM
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Comments

  • Beks at

    That looks delectable. I might need to make that for church sometime.

  • Maria at

    This looks so delicious! I just had one quick question…is there supposed to be sour cream in the recipe or was that the “tweek” you made? If you left it out on purpose was that to make it less fattening? Could you substitute plain, greek yogurt for the sour cream? I usually do that when I cook, but I don’t know how that would change the texture when baking…

    • Michael Wurm, Jr. at

      Oh snap! I left out the most important ingredient!!! THANK YOU for pointing this out. Haha. Oh dear.

      Yes, use regular sour cream. This is not a recipe where you want to start substituting “healthy” things. Full fat. Just don’t overindulge. ๐Ÿ™‚

      xo Michael

  • Vanessa at

    YUM! What is it about cinnamon and memories? Possibly the smell of the sweetness in the oven!? My mom always used to make us cinnamon toast under the broiler on cold, Minnesota mornings! Now, I do that for my three boys-they devour the stuff before it even cools off. I will try this one for sure!

    Also, I know you have probably shared a lot of your B & B recipes, but that would be a really cool post. I would like some breakfast recipes…,maybe for breakfast in bed? Or maybe just some faves!

    Thanks Michael-love all your posts!

  • Jeanette Bruffett at

    That looks SO good! I am book marking it to try later. (I am not eating sugar at the moment…havent since Christmas! I should probably stop looking at tempting food) ๐Ÿ™‚

  • sharon at

    thanks! i’m making this for saturday morning, yum! also, that cinnamon swirl in the bread looks just like a bird to me. so pretty!

  • 204 Park at

    You had me at cinnamon! This. Looks. AMAZING
    Pinned, printed and will be making this weekend!!
    Xo,D

  • Julia D. at

    Oh my goodness! It looks and sounds wonderful…..You take such great photo’s of your creations, food and home. Look forward to trying this for sure. Does it freeze well?

    • Michael Wurm, Jr. at

      Thank you so much. ๐Ÿ™‚ And yes, it freezes wonderfully!

      xo Michael

  • Kathy Lenze at

    OMGosh! I don’t know if YOUR Mom gave the recipe to MINE or vice-versa or what but I LOVE that stuff. Every time I make it for a party it is gone, gone, gone! Thanks for sharing this. Wonderful, yummy memories. ๐Ÿ™‚

  • Peggy at

    This looks a lot like something we learned to make in Home-Ec. Do people even know what that is today? LOL! I will have to try it! I’m sure it is delicious with coffee.

  • TracyG at

    It looks and sounds delicious. I’ll be making this today. Thanks for sharing! ๐Ÿ™‚

  • Debra W at

    Looks delicious. I’m like you, I would definitely go for the crust first. I’ll have to give this a try. My Mom use to make lemon pies during the holidays. So good!!! I made it for my children, now my children make it for my grandchildren. It always makes me think of my Mom.

  • Barb Ehrensberger at

    I saw the picture of the bread on your post on Pinterest & immediately thought Sour Cream Bread! Then I saw your name. I knew it had to be the same recipe. I agree with Kathy Lenze, her mom gave me the recipe. I just figured it was a neighborhood recipe since I knew your mom made it too! Sour Cream Bread is one of my favorites. It’s at the top of my list of comfort foods! Thanks Michael for sharing your talents with all of us. Say hi to your mom for me.

  • Talia at

    Wow! Your photos are lovely! My Mom made this as well. Thank you for the reminder! I know what I am baking this weekend.

    ps: new to your blog – it is great! I’ve added to my ‘favorites’

  • Elle at

    Seeing that handwritten recipe from your mom is just the best! I can feel the love.

  • Beachside Baker at

    We give this recipe a 10! I printed this out as soon as I read the blog. Today is cool and overcast in Florida so the perfect kind of day for baking with cinnamon. The ‘batter’ slightly over flowed my 6-cup loaf pan, but that’s ok because the spillover got nice and crusty and that’s the part everyone wanted to pick at. So good! The bread was light and slightly sweet and the cinnamon swirl in the middle was not skimpy, but perfection. I liked the extra bit of cinnamon sugar on the top. The put the recipe over the top. The family unanimously voted this recipe makes it into my permanent recipe box. Thank you, Michael, for a great recipe!

  • Megan at

    I made two loaves today: one as directed and one with half dark sugar. Both were delicious, but if I had to make them again…I would go with the 50/50 split. My family really enjoyed this bread and I will be making it again!

  • Michelle at

    My grandma used to make this (or a very similar recipe) for us when we visited. Thanks for bringing me back to those days! I can’t wait to make this. Maybe today!!

  • Renee Crowell at

    Sounds so yummy, making it this week! One question though, you say 18oz of sour creme, not 16 oz like it comes in the tub?
    Thank you!

    • Michael Wurm, Jr. at

      Renee –

      Good question, it’s ONE 8-ounce container. I’ll clarify that in the recipe. I’m sure you’re not the only one that assumed that.

      Thanks!
      xo Michael

      • Renee Crowell at

        Michael ~ Thank you for the quick response:) My error, I guess I should put my reading glasses on when I read:) I’m looking forward to baking this tomorrow and I’ll let you know how it turns out. Thanks again!!! XO

  • Vicki at

    Is the salt in the recipe table salt (fine grain) or kosher salt (course grain)? Thanks.

    • Michael Wurm, Jr. at

      Either would work. However, I always use kosher salt in the kitchen.

      xo Michael

      • Vicki at

        Thank you Michael.

      • Vicki at

        Made this last night for breakfast this morning. The husband gave it two thumbs up. Definitely a keeper. Thanks!

  • Cassandra E at

    I’m going to try this! In the mean time, if you’re familiar with modern Doctor Wo, you should probably call it Crack in Time Cake.

  • Julie at

    My mom made us this coffee cake when we were growing up. We knew it as Harry’s Coffee Cake. The batter is thick and tasty!

  • Jeph at

    Made this last night, and it turned out great! I brought two slices with me to work (rather than sharing the whole loaf with the dept) – just polished off one and am trying to resist eating the second til a little later today.

    Although it could also be a factor of whatever lighting you had when you took the pics, mine turned out much more yellow than yours. I blame that on the farm-fresh eggs I get from a friend, plus the really yellow Kerrygold butter I used. While I know those are all really good ingredients, there’s something almost more “refreshing and clean” looking about your more pale version!!

    Will definitely make this again – thanks to you (and your mom) for the recipe!

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