Cinnamon Sour Cream Bread

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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.

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 1 vote
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

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Recipe Rating


  1. 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!

    1. 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.

      xo Michael

      1. 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

  2. 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!!

  3. 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!

  4. 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!

  5. 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’

  6. 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.

  7. 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.

  8. 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.

  9. 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. 🙂

  10. 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?

  11. 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) 🙂

  12. 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!

  13. 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…

    1. 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. 🙂

      xo Michael