There are few things more comforting than the aroma of cinnamon and sugar baking in the oven. This Cinnamon Streusel Bread recipe captures that feeling perfectly. It’s a wonderfully moist, tender quick bread with a delightful cinnamon swirl and a crunchy, buttery streusel topping. Forget complicated yeast recipes; this is the easiest, most reliable method for baking a perfect loaf every single time. Whether you’re making it for a special breakfast, a snack, or a simple dessert, this recipe is guaranteed to become a household favorite.
What Makes This Cinnamon Streusel Bread So Irresistible?
This isn’t just another cinnamon bread. The magic lies in its perfect texture combination. The bread itself is incredibly moist, thanks to a simple batter that comes together in minutes. But the star is the generous layer of cinnamon-sugar streusel that creates a crunchy, addictive crust. We’ve designed this recipe to be a no-fail quick bread, meaning you don’t need to worry about yeast, rising times, or complex kneading. It’s simple, straightforward, and delivers spectacular results.
The Key Ingredients for Your Loaf
This recipe uses simple pantry staples you likely already have on hand. Let’s break down what you’ll need for each component.
For the Cinnamon Bread Batter
- All-Purpose Flour: Provides the structure for our bread.
- Granulated Sugar: Adds the right amount of sweetness to the loaf.
- Baking Powder: The leavening agent that helps our quick bread rise beautifully.
- Salt: Balances the sweetness and enhances the other flavors.
- Milk: Adds moisture and creates a tender crumb. Whole milk is preferred, but any kind works.
- Large Egg: Binds the ingredients together.
- Unsalted Butter: Melted butter adds richness and flavor.
- Vanilla Extract: For a touch of warm, aromatic flavor.
For the Cinnamon Streusel Topping
- All-Purpose Flour: Forms the base of the streusel.
- Brown Sugar: Adds a deep, molasses-like sweetness and moisture.
- Ground Cinnamon: The star flavor of our streusel!
- Unsalted Butter: Use cold, cubed butter to create those perfect crumbly bits.
How to Make Cinnamon Streusel Bread (Step-by-Step)
Follow these four simple steps to create a bakery-quality loaf right in your own kitchen. It’s easier than you think!
Step 1: Prepare the Streusel Topping
In a small bowl, whisk together the flour, brown sugar, and ground cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Set it aside.
Step 2: Mix the Wet and Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 3: Layer the Batter and Streusel
Pour half of the batter into the prepared loaf pan and spread it evenly. Sprinkle about half of the prepared streusel topping over the batter. Gently pour the remaining batter on top, spreading it carefully to cover the streusel layer. Top the batter with the rest of the delicious streusel topping.
Step 4: Bake to Perfection
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For another fantastic breakfast option, check out our easy breakfast casserole recipe (coming soon).
Pro Tips for the Perfect Cinnamon Streusel Bread
Unlock the secrets to a flawless loaf with these expert tips.
- Use Cold Butter for Streusel: Cold, firm butter is essential for a crumbly streusel. If the butter is too warm, the topping will melt and become greasy rather than crunchy.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. Mix only until the wet and dry ingredients are just combined.
- Check for Doneness Correctly: The toothpick test is the most reliable way to know if your quick bread is done. The center should be fully cooked.
- Let It Cool: Allowing the bread to cool before slicing is crucial. This helps the crumb set, ensuring clean, beautiful slices. If you love this, you’ll also adore our easy peach cake recipe.
Fun Variations to Try
While this recipe is fantastic as is, it’s also a great base for your own creative twists. If you’re looking for another comfort food classic, try these Italian meatballs (coming soon).
- Add a Glaze: Whisk together powdered sugar, a splash of milk, and a bit of vanilla to create a simple glaze to drizzle over the cooled bread.
- Mix in Nuts: Add a handful of chopped pecans or walnuts to the streusel topping for extra crunch and flavor.
- Spice It Up: Add a pinch of nutmeg or cardamom to the batter or streusel for a more complex spice profile.
Storage and Make-Ahead Instructions
Proper storage is key to enjoying your bread for days. Here’s how to keep it fresh.
How to Store
Store the Cinnamon Streusel Bread in an airtight container at room temperature for up to 3-4 days. Storing it in the refrigerator can dry it out, so room temperature is best.
Can You Freeze It?
Absolutely! This bread freezes beautifully. Once cooled completely, wrap the entire loaf (or individual slices) tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Yes! You can bake the loaf a day in advance and store it in an airtight container. It also freezes exceptionally well for up to 3 months. Just thaw it at room temperature before serving.
Store the bread in an airtight container at room temperature for up to 4 days. Avoid refrigerating it, as the cold air can dry out the bread and make it stale faster.
To prevent the streusel from sinking, make sure your batter is the right consistency (not too thin) and layer it properly. Spreading half the batter, then half the streusel, then the rest of the batter and streusel helps support the topping.
A cinnamon swirl bread has a ribbon of cinnamon sugar running through the inside of the loaf. Cinnamon streusel bread has that same swirl, but also includes a crumbly, buttery topping (the streusel) baked on top for added texture and flavor.
The most common reason for a non-crumbly or ‘pasty’ streusel is that the butter was too warm or melted. It is crucial to use cold, firm butter and work it into the flour and sugar mixture until it forms pea-sized crumbs. This ensures it bakes into a crunchy topping.
More Delicious Sweet Treats to Try
We hope you love this Cinnamon Streusel Bread as much as we do! It’s the perfect treat to brighten any day. If you make it, we’d love to see! Share your creations and be sure to follow us on Pinterest for more amazing recipes and daily food inspiration. Your shares and comments help us bring more delicious content to you!
Cinnamon Streusel Bread Recipe
Cinnamon Streusel Bread: The Easiest Recipe for a Perfect Loaf
Ingredients
Equipment
Method
- In a small bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 tablespoon ground cinnamon. Add 1/4 cup cold, cubed butter. Use your fingertips to cut the butter into the mixture until it resembles coarse crumbs. Set aside.
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate medium bowl, whisk together 1/2 cup milk, 1 large egg, 1/3 cup melted butter, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir only until just combined – do not overmix.
- Spread half of the batter into the bottom of the prepared loaf pan. Sprinkle with half of the streusel topping. Add the remaining batter on top and finish with the rest of the streusel.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes before moving it to a wire rack to cool completely.
Notes
Avoid overmixing the batter to keep the bread tender and moist.
Let the bread cool completely before slicing for the cleanest cuts.
