Description
A delightful Cinnamon Toast Crunch Bread that combines the nostalgic flavors of Cinnamon Toast Crunch cereal with a moist, tender quick bread. Perfect as a sweet breakfast treat or dessert, this loaf features a crunchy cereal topping and an optional cinnamon glaze for extra indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups Cinnamon Toast Crunch cereal, crushed (plus more for topping)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup milk
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the crushed Cinnamon Toast Crunch cereal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Incorporate Sour Cream and Milk: Stir in the sour cream and milk, mixing until the batter is smooth and creamy without lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Do not overmix to keep the bread tender.
- Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional crushed Cinnamon Toast Crunch cereal on top for added crunch and texture.
- Bake: Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and set.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- Optional Glaze: If desired, mix powdered sugar with 1 to 2 tablespoons of milk to create a smooth glaze. Drizzle the glaze over the fully cooled bread before slicing and serving.
Notes
- For extra texture and flavor, fold in white chocolate chips or chopped nuts into the batter before baking.
- Store leftovers tightly wrapped at room temperature for up to 3 days to maintain freshness.
- The optional glaze adds a sweet finishing touch but can be omitted for a less sweet bread.
- Ensure not to overmix the batter to prevent a dense loaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
