Cinnamon Ribbon Bread
Submitted by jnma2
Cinnamon ribbon bread layers tender sour cream cake batter with cinnamon-sugar swirls and a pecan crown. A breakfast loaf with a marbled cinnamon ribbon running through every slice.
YIELD
1 loafPREP
15 minCOOK
55 minREADY
70 minA coffee cake masquerading as a quick bread, with three layers of buttery sour cream batter sandwiching cinnamon-sugar ribbons that swirl through every slice. The pecans on top toast to a candied crunch in the oven and finish the loaf with a sweet, nutty crown.
Sour cream is the secret to the soft crumb. Its acidity tenderizes the gluten, the fat coats the flour, and the result is a dense but moist cake that stays good for days. Greek yogurt works as a substitute, but full-fat sour cream gives the most velvety texture.
When layering, sprinkle the cinnamon-sugar mixture in even rings, not big chunks. Big pockets of sugar melt into wet cavities; even distribution gives you that distinct dark cinnamon ribbon you can see when you slice the loaf.
Don’t overfill the pan. This batter rises tall, and a 9×5 loaf pan is the right size to give it room without overflowing. A smaller pan turns it into a sticky mess on the oven floor.
Serve warm with butter, alongside coffee or tea, or wrapped tight for the next day’s breakfast.
Pro Tips
- Cream the butter and sugar until truly pale and fluffy, about 4 minutes. Underbeating gives a heavy, dense crumb.
- Add eggs one at a time, fully incorporating each before adding the next. Dumping all three in at once breaks the emulsion.
- Toast the pecans for 5 minutes in a dry pan before topping. The flavor difference is worth the extra step.
- Cool fully before slicing. Cutting warm gives you a gummy crumb where cool slices reveal the ribbons cleanly.
Variations
- Add a half cup of raisins or chopped dried cranberries to the cinnamon-sugar layers.
- Swap pecans for chopped walnuts or sliced almonds.
- Drizzle with a simple powdered sugar glaze (sugar plus milk) once cool for a coffee-shop finish.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine flour, baking powder, and salt in a small bowl until well blended.
In a large bowl, beat butter and 1 cup of the sugar until creamy and light.
Beat in eggs, one at a time and vanilla until well blended.
Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients.
In a small bowl, combine remaining ¼ cup sugar and the cinnamon.
Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan.
Sprinkle with one third of the cinnamon mixture.
Repeat with remaining batter and cinnamon mixture until all is used up.
Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers.
Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes out clean.
Cool bread 10 minutes in the pan on a wire rack.
Remove from pan and cool completely on rack.
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