Brown Butter Cinnamon Swirl Crumb Loaf
The Brown Butter Cinnamon Swirl Crumb Loaf is soft, fluffy, and perfectly sweet with swirls of vanilla and cinnamon batter for a gorgeous marbled effect. It’s topped with a golden, crispy cinnamon crumb and finished with a drizzle of cream cheese glaze. The brown butter adds a warm, nutty flavor, making every slice irresistible—best served warm with butter and flaky sea salt.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Avocado oil (substitution: olive oil or oil of choice)
Granulated sugar
Eggs
Greek yogurt (substitution: sour cream)
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Brown sugar
Cream cheese
Powdered sugar
Milk of chocie
Why You’ll Love a Brown Butter Cinnamon Swirl Crumb Loaf:
Soft and Fluffy Texture: Each slice is incredibly tender with a light, airy crumb that melts in your mouth.
Beautiful Marbled Design: The swirl of vanilla and cinnamon batters creates a stunning look and flavor in every bite.
Rich Brown Butter Flavor: Brown butter adds a toasty, nutty depth that elevates this loaf beyond a classic cinnamon bread.
Golden Cinnamon Crumb Topping: A buttery, crunchy topping gives the perfect texture contrast to the soft loaf.
Cream Cheese Glaze Finish: The drizzle of smooth, tangy glaze balances the sweetness and adds a touch of decadence.
Perfect Sweetness: Not overly sugary, with just the right balance to pair beautifully with coffee or tea.
Versatile for Any Occasion: Serve it as breakfast, an afternoon snack, or a cozy dessert with a pat of butter and flaky sea salt.
Bakery-Style at Home: Brings a professional look and flavor to your kitchen with simple ingredients.
Tips for Making a Brown Butter Cinnamon Swirl Crumb Loaf:
Brown the Butter Carefully: Melt the butter over medium heat until it turns golden with a nutty aroma. Stir constantly to prevent burning and let it cool slightly before using in the batter.
Use Room Temperature Ingredients: Allow eggs and Greek yogurt (or sour cream) to come to room temperature for a smoother batter and even baking.
Don’t Overmix the Batter: Once you add the dry ingredients, mix just until combined to avoid a dense loaf.
Marble the Batter Gently: Layer the vanilla and cinnamon batters, then swirl lightly with a knife or skewer for a defined marbled effect without blending them completely.
Pack the Crumb Topping Lightly: When adding the cinnamon crumb topping, gently press it into the batter so it stays put while baking but doesn’t sink into the loaf.
Check for Doneness Early: Start checking the loaf at 50 minutes. Insert a toothpick into the center—there should be a few moist crumbs but no raw batter.
Cool Before Glazing: Let the loaf cool for at least 20 minutes before drizzling on the cream cheese glaze to prevent it from melting off.
Serve Warm With Butter and Salt: For the ultimate flavor, slice and serve warm with a pat of butter and a light sprinkle of flaky sea salt to balance the sweetn
How to Store a Brown Butter Cinnamon Swirl Crumb Loaf:
At Room Temperature (Unglazed): Keep the unglazed loaf in an airtight container or wrapped tightly in plastic wrap for up to 2 days. Store in a cool, dry place away from direct sunlight to keep the crumb topping crisp.
In the Refrigerator (Glazed or Unglazed): For longer storage, refrigerate the loaf in an airtight container for up to 5 days. If chilled, let slices come to room temperature or warm gently in the microwave or oven before serving to soften the crumb.
In the Freezer (Unglazed Recommended): Freeze the unglazed loaf by wrapping it tightly in plastic wrap, then foil, and placing in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and bring to room temperature before glazing and serving.
Storing Leftover Slices: Wrap individual slices tightly in plastic wrap and store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm briefly before serving for the best flavor and texture.
FAQs:
Q: Can I make this loaf ahead of time?
A: Yes! The loaf stays moist for 2–3 days at room temperature. You can bake it the day before, then drizzle with the cream cheese glaze just before serving.
Q: Can I freeze the loaf?
A: Absolutely. Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat slices as needed.
Q: Do I need to brown the butter?
A: Browning the butter adds a nutty, caramel-like depth to the loaf, but if you’re short on time, you can use regular melted butter instead.
Q: Can I use a different glaze?
A: Yes! If you prefer, swap the cream cheese glaze for a simple vanilla glaze or leave the loaf plain—it’s still delicious on its own.
Q: How do I know when the loaf is baked through?
A: Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top is browning too quickly, tent the loaf with foil during the last 15 minutes of baking.
Q: Can I make this loaf gluten-free?
A: Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour. Just be sure not to over-mix the batter to keep the texture soft.
Q: What’s the best way to store leftovers?
A: Keep slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm slightly before serving to bring back the soft texture.
Q: Can I skip the crumb topping?
A: You can, but the crumb topping adds a wonderful crunch and extra cinnamon flavor. For a simpler version, bake the loaf without the topping and glaze as directed.
Check out my other loaf cake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter cinnamon swirl crumb loaf. Happy baking!
