Cinnamon Toast Crunch Bread
Moist cinnamon quick bread made with Cinnamon Toast Crunch cereal, topped with glaze and crunchy cereal for the ultimate dessert loaf.
Ingredients
- 2 cups 250 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup 100 g granulated sugar
- 1/2 cup 110 g brown sugar
- 2 large eggs
- 3/4 cup 180 g sour cream
- 1/4 cup 60 ml milk
- 1/3 cup 80 ml vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups Cinnamon Toast Crunch cereal lightly crushed (plus extra for topping)
Glaze
- 3/4 cup 90 g powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides so you can lift the loaf out later. Lightly grease the pan and parchment so the bread releases cleanly. A properly lined pan makes slicing easier and prevents the loaf from sticking when the glaze drips down.
- Add Cinnamon Toast Crunch cereal to a zip-top bag and crush it gently so you get a mix of crumbs and small crunchy pieces. You want texture, not powder, because too-fine crumbs disappear into the batter and you lose that signature cereal bite. Set aside a handful of cereal for topping so it stays crisp and visible after baking.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl until evenly combined. This quick whisk prevents uneven rise and avoids those bitter pockets of baking soda that can happen in quick breads. If your cinnamon is clumpy, break it up now so it distributes evenly through the loaf.
- In a separate bowl, whisk the granulated sugar, brown sugar, eggs, sour cream, milk, vegetable oil, and vanilla until smooth and creamy. The mixture should look unified and slightly thick, not separated or oily. If your eggs are cold, the batter can look streaky, so room temperature eggs help everything blend properly.
- Pour the wet ingredients into the dry ingredients and stir gently until the flour is just incorporated. Stop as soon as you don’t see dry flour, because overmixing is the fastest way to make quick bread tough and dense. The batter should be thick and spoonable, similar to muffin batter, and it should slowly fall off a spatula.
- Add the crushed Cinnamon Toast Crunch and fold it in just until evenly distributed. Don’t stir aggressively here or you’ll crush the cereal too much and lose texture. If the batter suddenly feels looser, that’s normal because the cereal releases a little sugar coating as it mixes in.
- Spoon the batter into the prepared loaf pan and smooth the top into an even layer. Give the pan a gentle tap on the counter to release large air pockets that can create tunnels in the center. If you want a clean loaf shape, keep the batter level instead of mounding it in the middle.
- Sprinkle a generous layer of cereal over the top of the batter, then press very lightly so it sticks. Don’t push it down too much or it will sink into the bread and lose its crunch. For extra cinnamon-sugar flavor, you can lightly crush the topping cereal before sprinkling it on.
- Bake for 50 to 60 minutes, checking at the 50-minute mark. The loaf is ready when a toothpick inserted near the center comes out with moist crumbs, not wet batter. If the top browns too quickly, loosely tent the pan with foil around 40 minutes to prevent overbrowning while the center finishes baking.
- Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer it to a wire rack. Cool completely before adding glaze, otherwise the glaze will melt into the bread and turn sticky instead of sitting on top. The loaf slices best once fully cooled, so this step makes a big difference.
- Whisk powdered sugar with 1 tablespoon milk until smooth, then add a tiny splash more only if needed so it drizzles slowly. Drizzle the glaze over the cooled loaf, then sprinkle extra cereal on top right away so it sticks. If you want the crunchiest finish, reserve some topping cereal for serving time and sprinkle it on just before slicing.
Notes
For the best texture, avoid overmixing once the flour is added. A 9×5 loaf pan bakes more evenly and helps prevent sinking. For extra crunch, save a small handful of cereal to sprinkle over the glaze right before serving. Freeze slices individually so you can thaw one piece at a time.