Estimated reading time: 9 minutes
This Brown Butter Cinnamon Streusel Loaf is the kind of recipe that instantly makes your kitchen feel warm and inviting. The aroma of brown butter, cinnamon, and brown sugar fills the entire space the moment it comes out of the oven. It has the soft and tender texture of a coffee cake, the warmth of a cinnamon swirl bread, and the rich flavor of a bakery loaf, all while being incredibly simple to make.
One of the best parts of this loaf is the short bake time. Many loaf cakes take close to an hour, but this recipe bakes in about thirty minutes, which makes it much less intimidating for beginner bakers. It comes together quickly in one bowl, and the streusel topping only takes a minute to mix. The brown butter adds a deep, nutty flavor that makes the loaf taste like something you would buy from an artisan bakery.
This loaf is perfect for slow mornings, holiday breakfasts, or cozy fall weekends. It slices beautifully and holds its shape while still staying soft and moist. The cinnamon swirl through the middle adds a nostalgic warm spice, while the glaze brings everything together with a sweet, glossy finish. If you want a recipe that feels special without requiring complicated steps or hours in the kitchen, this is the ideal choice.
It is also a very beginner friendly bake. There are no mixers needed, no advanced techniques, and no risky steps. The batter is forgiving, the streusel is simple, and the glaze always looks pretty even if you drizzle it casually. Whether you are baking for your family, a brunch event, or just yourself, this loaf is dependable, quick, and always a crowd pleaser.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Table of contents
Perfect Pairings with
Brown Butter Cinnamon Streusel Loaf
This loaf pairs beautifully with a cinnamon latte, a warm vanilla cappuccino, or a simple cup of black coffee. For a brunch-style serving option, slice it and serve it with scrambled eggs and bacon to balance the sweetness. It is also delicious with a glass of orange juice or an orange mimosa, especially on holiday mornings. For something lighter, pair it with Greek yogurt and fresh berries. For a dessert-style variation, warm a slice and add a drizzle of maple syrup or a scoop of vanilla ice cream.
Ingredients
- 115 g (½ cup) unsalted butter
- 150 g (¾ cup) light brown sugar, packed
- 50 g (¼ cup) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 120 ml (½ cup) milk
- 190 g (1½ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
For the Streusel Topping
- 50 g (¼ cup) brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
For the Glaze
- 60 g (½ cup) powdered sugar
- 1 tablespoon milk, plus more as needed
- ½ teaspoon vanilla extract
- 2 teaspoons light brown sugar
- Pinch of flaky sea salt (optional)
Nutritional Benefits
Butter: Brown butter deepens the flavor and adds richness. For a lighter option, replace half of the butter with unsweetened applesauce to reduce fat while keeping the loaf moist. For a dairy-free version, use vegan butter or coconut oil, though the flavor will be slightly different.
Brown Sugar: Adds moisture and caramel notes. You can substitute with coconut sugar or a 50/50 blend of coconut sugar and granulated sugar for a less refined option.
Granulated Sugar: Provides structure and sweetness. If desired, replace with cane sugar or reduce the amount slightly for a less sweet loaf.
Eggs: Bind the loaf and create lift. If you need an egg-free option, mix one tablespoon of ground flaxseed with three tablespoons of warm water per egg, let it sit for five minutes, and then add it to the batter.
Milk: Whole milk creates a soft crumb and balanced richness. You can substitute almond, oat, or soy milk in equal amounts for a dairy-free alternative.
Flour: All-purpose flour gives this loaf its tender structure. For a gluten-free version, use a 1:1 gluten-free baking blend that contains xanthan gum for stability.
Cinnamon: Adds warmth and sweetness naturally, reducing the need for excess sugar. It’s rich in antioxidants and creates that comforting fall aroma.
Powdered Sugar (for glaze): You can use a sugar-free powdered substitute to reduce overall sugar content if desired.
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to Make Brown Butter Cinnamon Streusel Loaf
Begin by browning the butter. Melt the butter in a small saucepan over medium heat. Continue stirring as it foams. When the butter turns golden with small brown flecks at the bottom and a nutty aroma develops, remove it from the heat and let it cool for five minutes.
Preheat your oven to 350°F (177°C). Line a 9×5 inch loaf pan with parchment paper, allowing a slight overhang on two sides to make lifting the loaf out easier. Lightly grease the pan.
In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until fully combined. Add the eggs, vanilla extract, and milk. Whisk until the mixture becomes smooth and cohesive.
In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Add the dry mixture into the wet mixture and use a spatula to gently fold until the flour is just incorporated. The batter should be thick and smooth.
Prepare the streusel by mixing brown sugar, flour, cinnamon, and melted butter together in a small bowl until the mixture becomes crumbly.
Pour half of the batter into the loaf pan and smooth it evenly. Sprinkle half of the streusel topping over the batter. Add the remaining batter and gently spread it over the streusel. Finish with the rest of the streusel topping and lightly press it so it adheres.
Bake the loaf for 28 to 35 minutes. Ovens vary, so begin checking around the 28 minute mark. The loaf is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10 minutes. Lift it out carefully using the parchment paper and transfer it to a cooling rack. Allow it to cool for at least 20 minutes before glazing.
Whisk powdered sugar, milk, vanilla extract, light brown sugar and a pinch of salt in a small bowl until smooth. Adjust the glaze by adding milk a few drops at a time until it drizzles easily. Pour the glaze over the loaf and allow it to set before slicing.
Troubleshooting Tips for Beginners
My loaf sank slightly in the middle. This can happen with rich batters and is not a problem. Let it cool completely before slicing so the crumb sets.
The top browned too fast. If your oven runs hot, tent the loaf with foil during the final minutes of baking.
The center seemed underbaked at first. Use a toothpick to check. If it comes out with wet batter, continue baking for five more minutes and check again.
My glaze melted into the loaf. Make sure the loaf is fully cooled before glazing to keep the drizzle visible.
The loaf feels dense. Overmixing can cause toughness. Fold gently until the flour is incorporated, but no more.
The streusel melted. Make sure the butter used for the streusel is not hot. Warm butter will dissolve the sugar instead of forming crumbs.
My brown butter burned. Brown butter can go from perfect to burnt quickly. Remove it from the heat as soon as it turns golden and smells nutty.
Storage Instructions
Room Temperature
Store the cooled loaf in an airtight container for up to three days. Keep it covered so the glaze stays soft.
Refrigeration
For longer storage, refrigerate the loaf for up to one week. Allow slices to come to room temperature or warm them briefly in the microwave before serving.
Freezing
To freeze, wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to two months. Thaw overnight in the refrigerator and warm slices in a toaster oven or microwave before serving. If you plan to freeze the loaf ahead of time, it is best to add the glaze after thawing for the best appearance.
Tools You’ll Need to Make
Brown Butter Cinnamon Streusel Loaf
- Loaf Pan
- Saucepan
- Mixing Bowls
- Hand Mixer
- Parchment Paper
- Measuring cups and spoons
- Offset spatula or spoon for drizzling
More Cozy Recipes to Try
Brown Butter Cinnamon Streusel Loaf
Equipment
Ingredients
Loaf Batter
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
Streusel Topping
- 1/4 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tbsp melted butter
Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 2 tsp light brown sugar
- pinch of sea salt
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×5 inch loaf pan with parchment paper and lightly grease it.
- Brown the butter in a small saucepan over medium heat. Stir until it foams and turns golden with brown flecks. Remove from heat and cool for five minutes.
- In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar. Add the eggs, vanilla, and milk, whisking until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Add this mixture to the wet ingredients and fold gently until just combined.
- Mix the streusel topping ingredients in a small bowl until crumbly.
- Spread half of the batter in the loaf pan. Sprinkle half of the streusel over it. Add the remaining batter and top with the rest of the streusel.
- Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Begin checking at 28 minutes.
- Cool in the pan for 10 minutes, then transfer to a cooling rack. Cool at least 20 minutes before glazing.
- Whisk the powdered sugar, milk, vanilla, light brown sugar and salt until smooth. Drizzle over the cooled loaf.
- Allow the glaze to set for 10 minutes before slicing.
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