Ingredients:

  • 2 cups (250 g) All-Purpose Flour
  • ¾ cup (150 g) Granulated Sugar
  • 2 teaspoons (10 g) Baking Powder
  • ½ teaspoon (3 g) Salt (Fine Sea Salt)
  • ½ cup (1 stick / 113 g) Unsalted Butter, softened
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon (5 ml) Vanilla Extract
  • ½ cup (120 g) Sour Cream or Full-Fat Greek Yogurt
  • ¼ cup (60 ml) Milk (Whole or Semi-Skimmed)
  • ½ cup (110 g) Light Brown Sugar, packed (for filling)
  • 2 tablespoons (10 g) Ground Cinnamon (for filling)
  • 2 tablespoons (30 g) Melted Unsalted Butter, cooled slightly (for filling)
  • 1 cup (120 g) Confectioners’ Sugar (Icing Sugar), sifted (for glaze)
  • 2 – 3 tablespoons (30 – 45 ml) Milk or Heavy Cream (for glaze)
  • ¼ teaspoon (1 ml) Vanilla Extract or Vanilla Bean Paste (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease the loaf pan thoroughly and line it with parchment paper, leaving an overhang on the long sides.
  2. Combine Dry Ingredients: In the first large bowl, whisk together the flour, baking powder, and salt until uniformly combined. Set aside.
  3. Cream Butter and Sugar: In the second large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes).
  4. Add Wet Components: Beat in the eggs one at a time. Stir in the vanilla extract, sour cream (or yogurt), and milk until just combined.
  5. Form the Batter: Gently add the dry ingredients to the wet ingredients. Mix using a rubber spatula just until no streaks of flour remain. Do not overmix.
  6. Make the Filling: In a medium bowl, combine the brown sugar, ground cinnamon, and melted butter until it forms a thick, sandy paste.
  7. Layer the Loaf: Spoon half (or slightly less than half) of the batter into the prepared loaf pan, spreading it evenly.
  8. Sprinkle half of the cinnamon filling over the top of the batter layer. Then, dollop the remaining batter over the filling layer, spreading gently.
  9. Sprinkle the remaining cinnamon filling over the top.
  10. The Swirl Technique: Take a butter knife or small offset spatula and insert it into the batter, dragging it through the layers in a 'figure-eight' or zig-zag pattern 4-5 times to create the sticky swirl.
  11. Bake: Place the loaf pan in the centre of the preheated oven. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the centre comes out clean. (Tent with foil if the top browns too quickly).
  12. Cool: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Use the parchment sling to lift the loaf onto a wire rack to cool completely.
  13. Prepare and Glaze: While the bread cools, whisk the sifted confectioners’ sugar, vanilla, and milk/cream until smooth and pourable. Drizzle the glaze generously over the cooled loaf before slicing and serving.