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Cinnamon Christmas Bread

Cinnamon Christmas bread is a tender sour cream loaf layered with a sweet cinnamon swirl. Bake it until golden, then cool before slicing for a festive breakfast or snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

cinnamon swirl
  • 0.33 cup granulated sugar
  • 2 tsp ground cinnamon
bread
  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 2 eggs large
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9x5-inch loaf pan

Method
 

Prepare the pan and cinnamon swirl
  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Stir the cinnamon swirl sugar and cinnamon together in a small bowl.
Make the bread
  1. Whisk the flour, bread sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk the eggs, sour cream, melted butter, and vanilla in a medium bowl until smooth.
  3. Add the wet mixture to the flour mixture and stir just until no dry streaks remain.
Assemble and bake
  1. Spread half the batter in the pan, sprinkle with half the cinnamon sugar, spread the remaining batter on top, then sprinkle with the remaining cinnamon sugar and gently swirl with a knife.
  2. Bake for 55–65 minutes, until the top is golden and a toothpick inserted into the center away from the cinnamon swirl comes out with a few moist crumbs.
  3. Cool in the pan for 15 minutes.
  4. Transfer the loaf to a wire rack and cool for at least 1 hour before slicing.

Notes

Gently swirl the cinnamon sugar without mixing it fully into the batter. Store airtight at room temperature for up to 3 days or refrigerate for up to 1 week; freeze yes, for up to 3 months. Plain Greek yogurt can replace the sour cream.