If you’re on the hunt for a Christmas treat your neighbors and friends are sure to love, you absolutely have to try this recipe for sour cream swirl bread!
I discovered this recipe over 18 years ago when my husband’s grandmother gifted me a wonderful little Betty Crocker cookbook for new brides. It was full of fun recipes I still make to this day, like my favorite country loaf bread and this delicious honey whole wheat recipe.
These sour cream swirl bread loaves are sweet with a deliciously crispy texture on the outside and moist cake texture on the inside. The batter has a creamy vanilla flavor which pairs perfectly with the brown sugar and cinnamon swirl throughout. My kids always come back for seconds and thirds when I make it!
Variations for Sour cream swirl bread
You can make this coffee cake in a bundt cake pan, or into two loaves (I’ll link may very favorite loaf pans here), or even in a muffin/cupcake pan if you’d like! I like to allow the cake to fully cool before wrapping to share. You can wrap it in cellophane and add a bow, or simply cover with cling-wrap and put a little sticker tag on it to gift to someone.
Ingredient list:
- Granulated sugar
- Butter
- Vanilla extract
- Eggs
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sour Cream
Brown Sugar Filling and glaze
- Brown sugar
- Chopped nuts (optional)
- Cinnamon
- Powered sugar
- Vanilla extract
Sour Cream Swirl Bread (2 loaves)
PrintIngredients
- 3 Cups All purpose flour
- 1 1/2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Baking soda
- 3/4 Teaspoon Salt
- 1 1/2 Cups Sugar
- 3/4 Cup Softened butter
- 1 1/2 Cups Sour cream
- 2 Teaspoons Vanilla extract
- 3 Large Eggs
Brown Sugar swirl filling
- 1/2 Cup Packed light brown sugar
- 1/2 Cup Finely chopped nuts (optional)
- 1 1/2 Teaspoons Cinnamon
Vanilla glaze
- 1/2 Cup Powdered Sugar
- 1/2 Teaspoon Vanilla
- 2-3 Teaspoons Milk
- Heavy Cream to make extra creamy (optional)
Instructions
- Heat oven to 350°Make brown sugar filling and set aside.Beat sugar, butter, vanilla and eggs. Alternate adding sour cream and dry ingredients until all combined. If you're making a bundt cake, spread 1/3 of batter then sprinkle with brown sugar filling. Repeat twice. If making 2 loaves, spread about 1 1/2 cups of batter, then sprinkle with brown sugar filling and repeat once. Bake bundt cake about 1 hour, and loaf pans about 45-50 minutes or until toothpick tests clean. Cool 10 minutes and remove from pans to cool on a wire rack. Add vanilla glaze. This is delicious served warm but its perfect to cool, wrap and share with a neighbor!
Other sweet loaves you might enjoy:
We love this bread so much! It is delicious all year long but we especially love it at Christmas time. I call it “Santa Claus sour cream swirl bread” and tell the kids this is what Mrs Claus makes Santa on Christmas Eve. I love little holiday traditions and making memories with baking is one of my favorite things to do!
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Categories:
Bread, Breakfast, Dessert, Dessert Breads, Fall, Holiday Desserts, Recipes, Sweet Bread, Winter,
