Description
This Cinnamon Toast Crunch Bread is a delightful twist on classic sweet bread, packed with the nostalgic flavors of Cinnamon Toast Crunch cereal. It’s a moist, tender loaf infused with warm cinnamon and topped with crunchy cereal for an irresistible texture. Perfect for breakfast or dessert, this bread combines a simple batter with a sweet glaze option that enhances its cinnamon-sweet charm.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine 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 mixed.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until light and fluffy, which takes 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 mix in the vanilla extract for flavor.
- Incorporate Sour Cream and Milk: Stir in the sour cream and milk until the batter is smooth and well combined, helping create a moist texture.
- Mix Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing and tough bread.
- Pour and Top Batter: Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Sprinkle additional crushed Cinnamon Toast Crunch cereal on top to add crunch.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional Glaze: If using, mix powdered sugar with 1-2 tablespoons of milk until smooth and drizzle over the fully cooled loaf for a sweet finishing touch.
Notes
- For extra texture and flavor, fold in white chocolate chips or chopped nuts before baking.
- Store leftover bread tightly wrapped at room temperature for up to 3 days to maintain freshness.
