1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing until just combined.
6. Fold in the sour cream until the batter is smooth.
7. In a small bowl, combine the brown sugar and cinnamon.
8. Pour half of the batter into the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Pour the remaining batter on top, and sprinkle the rest of the brown sugar-cinnamon mixture.
9. Use a knife to gently swirl the brown sugar mixture through the batter.
10. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variations & Tips
For a nutty twist, you can add 1/2 cup of chopped pecans or walnuts to the batter. If you’re making this for kids who might not love cinnamon, substitute it with a pinch of nutmeg or just skip the brown sugar swirl altogether for a simpler, sweet bread. For a more indulgent treat, drizzle the cooled bread with a simple glaze made of powdered sugar and milk.
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Bread in 10 minutes
