Cinnamon Sour Cream Bread

This Post May Contain Affiliate Links. Please Read Our Disclosure Policy

This Cinnamon Sour Cream Bread is my favorite quick bread recipe. It’s a sweet bread with a cinnamon swirl through the middle. It makes the perfect breakfast treat or afternoon sweet.

I can’t believe that after blogging for more than six years, I have yet to share this Cinnamon Sour Cream Bread 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.

How to Make

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.


We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!

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

Cinnamon Sour Cream Bread | Inspired by Charm

If you liked this recipe, I think you’ll enjoy these too:

Cinnamon Sour Cream Bread | Inspired by Charm

Pretty simple, right? Give this sour cream 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?

Cinnamon Sour Cream Bread

This Cinnamon Sour Cream Bread is my favorite quick bread recipe. It’s a sweet bread with a cinnamon swirl through the middle. It makes the perfect breakfast treat or afternoon sweet.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cinnamon bread, quick bread
Prep Time: 20 minutes
1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Calories: 341kcal


Cinnamon swirl:




  • Begin by preheating your oven to 350 degrees F. Grease and flour a 9×5-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.


Calories: 341kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 211mg | Potassium: 75mg | Fiber: 1g | Sugar: 27g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made this for the first time ,to bring to a weekly coffee group in my apartment building.People really liked it.It was very tasty and it was not too sweet.Some of the people there don’t like to eat very sweet desserts.I really liked it and just had a piece for breakfast.I’m glad I kept a piece which I wish I kept more.Good with butter and good plain also.I didn’t want the cinnamon swirl filling to just be a crunchy layer so I followed the suggestion of swirling it around.That made it look pretty when baked and not concentrated in one area.It was a easy recipe just a few more steps then I’m use to and different how the ingredients got incorporated.I like the crunchy top and agreed that I also liked the heels. It’s good to know someone made it with gluten free flour and it also came out really good.One of the people in the coffee group cannot eat gluten.Maybe I’ll try it that way if I ever buy yhat kind of flour.Thanks for the recipe.

  2. I made this today using King Arthur Gluten Free flour as I am gluten sensitive. It is delicious! Thank you for sharing this recipe.

  3. Hi Michael….. wonderful recipe. Do you think the batter is too thick to do the swirl technique like you do in your cinnamon nut bread. ? Sometimes the cinnamon layer gets a little hard after the bread has completely cooled.

    1. I personally like the crunchy middle layer, but you could certainly give it a slight swirl if you’d like more of a distribution.

      xo Michael

  4. I made this recipe to take as a gift for a social distancing visit. Of course the smell as it was baking was driving us crazy. Once it cooled we had to try a slice as it was our first time making this amazing bread. WOW! It’s soooo good! We contemplated keeping it for ourselves but made the sacrifice and took it as a gift ( minus 2 slices) it was for family so whatever. Anyway thank you for the recipe, I’ve been sharing it with friends!

  5. That Dr Who reference you made re regarding the Sour Cream quick bread comments was hilarious! I know it’s been a few years, but as you know, Dr Who is timeless! Geronimo!

    1. Thank you, but this must have been coincidental as I don’t really know much about or watch Dr. Who. Haha. I’m not even sure what reference I made.

      xo Michael

  6. Tasty and yummy! However I think I need to bake a little longer because mine was a bit crumbly or should I say texture was like cake. Kids loved it too! Thank you

  7. Ok. Seriously. Turned out looking JUST like the picture!!! And omg. The taste- seriously amazing! My daughters said that is definitely a ‘make again’ recipe! Thank you!

  8. 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!