Description
This Cinnamon Toast Crunch Bread recipe is a delightful twist on classic quick bread, incorporating the beloved cereal for a sweet, crunchy texture and warm cinnamon flavor. Perfect for breakfast or an indulgent snack, this moist and flavorful bread combines a rich batter with a cinnamon-sugar topping and a hint of cereal crunch throughout.
Ingredients
Scale
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups Cinnamon Toast Crunch cereal, crushed
For the Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup Cinnamon Toast Crunch cereal, crushed (optional, for extra crunch)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). 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 all-purpose flour, baking powder, salt, and ground cinnamon. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Mix gently until just combined, avoiding overmixing to keep the bread tender.
- Fold in Cereal: Carefully fold in 1 1/2 cups of crushed Cinnamon Toast Crunch cereal to add texture and flavor throughout the bread.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Prepare and Add Topping: In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Sprinkle this mixture evenly over the top of the batter. For extra crunch, optionally sprinkle an additional 1/4 cup crushed Cinnamon Toast Crunch cereal on top.
- Bake: Place the pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter, as this can result in a dense bread.
- The optional extra topping of crushed Cinnamon Toast Crunch cereal adds a delightful crunch and visual appeal.
- You can store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- This bread freezes well; wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
