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Loaf of fresh Cinnamon Streusel Bread with a crunchy topping on a wooden table

Cinnamon Streusel Bread

A warm slice of cinnamon-streusel bread that combines a tender, cake-like loaf with a crunchy brown-sugar topping, perfect for busy mornings or as a delightful dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the bread
  • 2 cups all-purpose flour Measure by spooning into the cup and leveling off.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar Plus additional for streusel topping.
  • 1/2 cup unsalted butter, softened Do not melt; must be softened for proper creaming.
  • 1/2 cup milk Bring to room temperature.
  • 2 large eggs Bring to room temperature for better emulsification.
  • 1 tablespoon baking powder Primary leavening agent.
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional) Can be increased for a nutty crunch.
For the streusel topping
  • 1/4 cup brown sugar To be used for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan and line with parchment paper.
  2. In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Beat in eggs one at a time, then stir in the milk and vanilla extract until smooth.
  4. In another bowl, whisk together flour, baking powder, salt, and ground cinnamon.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined.
Assembly
  1. Pour half of the batter into the prepared loaf pan and smooth the top. Sprinkle with half of the streusel topping.
  2. Pour the remaining batter over the streusel layer and sprinkle the rest of the streusel on top.
Baking
  1. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cooling and Serving
  1. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  2. Slice and serve warm with coffee or allow to cool fully for cleaner cuts.

Notes

Store in an airtight container for up to 5 days or freeze for up to 3 months. Reheat as needed.