Cinnamon Sour Cream Streusel Loaf Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour the bottom of a 9x5-inch loaf pan.
• In a mixing bowl, combine all the ingredients for the loaf, beating until well mixed, about 3 minutes.
• Pour into prepared pan.
• In a small bowl, combine all streusel ingedients, mixing until it is crumbly.
• Sprinkle streusel evenly over batter, and swirl with a knife to marble somewhat.
• Bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
• Cool 10-15 minutes in the pan, then finish cooling on a wire rack.
• Refrigerate unused portions.

Steps:

• Cream together butter and sugar in a large mixing bowl.
• Add egg, stirring until blended.
• Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream.
• Beat mixture just until blended, and add vanilla.
• In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon.
• Pour half of batter into a greased and floured loaf pan, and sprinkle with half of streusel mixture.
• Pour remaining batter on top, and sprinkle with remaining streusel mixture.
• Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively, cover with foil during last 15 minutes of baking).
• Cool in pan 10 minutes, then remove and finish cooling on wire rack.

Steps:

• Preheat oven to 350°F Grease a 9 x 5-inch loaf pan.
• STREUSEL: Blend walnuts, sugar, cinnamon and shortening until crumbly; reserve.
• LOAF: Stir brown sugar with oil until combined. Beat in eggs, evaporated milk and vanilla untl smooth. In a separate bowl, mix flour with baking powder, cinnamon, baking soda and salt. Add the flour mixture to the milk mixture; stir until moistened. Fold in strawberries.
• Spread the loaf batter into prepared loaf pan. Sprinkle with streusel mix.
• Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Remove from pan to a wire rack to cool for 1 hour. Scoop up and replace any fallen streusel. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
• FOR THE STREUSEL ~ In a bowl, combine sugar & flour, then cut in the butter until crumbly. Stir in the pecans & set aside.
• FOR THE BREAD ~ In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, allspice & salt.
• In another bowl, whisk together the egg, orange jice, butter & zest, then stir this mixture into the flour mixture just until moistened. Fold in the cranberries & raisins.
• Put half of the batter into the prepared loaf pan, then sprinkle that with half of the streusel. Repeat layering.
• Bake 65-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes before removing the bread from the pan & putting it upright on the wire rack.

Steps:

• To begin: Prehat oven to 350 degrees. Grease and flour a 9 x 5" loaf pan.
• Batter:.
• First, in a small bowl stir together the flour, baking powder, baking soda, and salt. Set aside.
• In a medium size bowl, cream the softened butter and 1 Celsius sugar until fluffy (about 4-5 minutes). Add the eggs and vanilla flavoring and mix until blended.
• Add the sour cream and the milk; blend at low speed and mix well.
• Add the flour mixture and mix well until all is incorporated.
• Cinnamon Mixture:.
• In a small bowl, mix together the sugars, cinnamon, and allspice. Set aside 1/4 of this to go on top of the loaf.
• Spoon half of the batter into the prepared loaf pan.
• Spoon 3/4's of the cinnamon mixture over the batter in the pan.
• Spoon the remainder of the batter over top.
• Take a small spatula and cut through the batter and cinnamon mixture to form swirls.
• Sprinkle the remaining cinnamon mixture over the top of the loaf.
• Bake 50-60 minutes or until a toothpick comes out clean.
• Cool 10 minutes before turning out of the pan.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

Steps:

• In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10 inch tube pan with non-stick cooking spray and dust with bread crumbs. Sift together the flour, baking soda and salt. Set aside. In a small bowl, mix streusel ingredients - brown sugar, cinnamon and chopped pecans; set aside.
• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a small bowl, combine confectioners' sugar with milk, a tablespoon at a time, until desired consistency is achieved. Drizzle over the cake.