Sour Cream Coffee Bread
Rich, tender, and irresistibly spiced, this Sour Cream Coffee Bread is the perfect treat for any time of day! Made with the creamy tang of sour cream and layered with a luscious brown sugar-cinnamon streusel, this quick bread boasts a moist crumb and a swirl of sweet, nutty goodness in every bite. The buttery layers are delicately marbled for a show-stopping presentation, while the optional addition of chopped nuts adds an extra layer of texture and flavor. Ready in under an hour, this easy-to-make loaf is ideal for breakfast, brunch, or a cozy afternoon snack with your favorite coffee or tea. With its balance of sweetness and comforting spice, this sour cream bread is sure to become your go-to homemade baked good.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Butter, softened
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cup Brown sugar
- 2 teaspoons Cinnamon
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream (start and end with the dry ingredients). Mix until just combined. Do not overmix.
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) to create the streusel topping.
Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.
Pour the remaining batter on top and carefully spread to cover the streusel layer. Top with the remaining streusel mixture.
Use a butter knife to gently swirl the streusel into the batter, creating a marbled effect.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve the sour cream coffee bread as is, or pair it with your favorite cup of coffee or tea. Enjoy!
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 488.0 g | 177% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 289.4 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 573 mg | 44% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
