Ingredients

2 1/2 cups (375g) plain flour (all purpose flour)

1 cup (220g) white sugar

1 1/2 tsp baking powder

1 tsp baking soda

3 eggs

1/2 cup (125 ml) vegetable oil

1 1/3 cups (290g) sour cream

2 tsp vanilla extract

60g (4 tbsp) unsalted butter, melted

1 1/2 tbsp cinnamon powder

3/4 cup (165g) brown sugar, packed

Instructions

Step 1: Preheat your oven to 180°C (350°F) and prepare a loaf tin about 21 x 11 cm (8″ x 4″) by greasing it and lining with baking paper, leaving an overhang for easy removal.

Step 2: In a large bowl, whisk together the flour, white sugar, baking powder, and baking soda until well combined.

Step 3: In a separate bowl, whisk the eggs, vegetable oil, sour cream, and vanilla extract until smooth.

Step 4: In a small bowl, mix the melted butter, cinnamon powder, and brown sugar to form a cinnamon sugar slurry.

Step 5: Make a well in the dry ingredients bowl and pour in the wet ingredients. Stir gently about 12 to 15 times until just combined; a few lumps are okay.

Step 6: Spoon about a quarter of the batter into the prepared tin and smooth the surface.

Step 7: Dollop about a third of the cinnamon sugar mixture over the batter evenly.

Step 8: Add half of the remaining batter on top, then spread another third of the cinnamon sugar mixture, creating layers.

Step 9: Using a butter knife, drag it back and forth lengthwise and crosswise to swirl the cinnamon sugar through the batter. Top with the remaining batter and dollop the last of the cinnamon sugar, swirling a bit more.

Step 10: Bake uncovered for 45 minutes. Then cover loosely with foil and bake for an additional 20 minutes or until a skewer inserted into the center comes out clean.

Step 11: Let the bread stand in the tin for 5 minutes before lifting it out using the paper overhang. Cool completely on a wire rack before slicing. Enjoy plain or with a little extra butter.

Tips & Variations

For extra moisture, use full-fat sour cream or replace it with Greek yogurt if you prefer a tangier flavor.

Add chopped nuts such as walnuts or pecans to the cinnamon sugar layer for a crunchy texture.

Use a sharp serrated knife when slicing to keep the bread from crumbling.

If you like a stronger cinnamon flavor, increase the cinnamon powder to 2 tablespoons.

FAQs

Can I use buttermilk instead of sour cream?

Yes, buttermilk can be used as a substitute for sour cream. Use a little less buttermilk or add a tablespoon of melted butter to maintain the richness and moisture in the bread.

Can I make this bread gluten-free?

You can try substituting the plain flour with a gluten-free flour blend designed for baking. Keep in mind the texture may vary slightly, so it’s best to use a blend that includes xanthan gum or another binder for best results.