Off the rails making things up...

Let’s talk about cinnamon bread. I don’t have a tried and true recipe. Banana Bread – oh yeah – thanks Gram for that… but Cinnamon Bread? Nope. I was hoping this could be it… I’m on the fence… it’s likely because I made it in the worst way possible. I didn’t have sour cream. Oh and you thought I’d complain the recipe was in grams… nah… that doesn’t bug me anymore. I mean… a little… because this recipe has some things in grams… and some in teaspoons which COULD be grams but aren’t. Anyway… Sour Cream… didn’t have any. I did have some plain Greek yogurt, and added some cream cheese and a splash of heavy whipping cream. NONE of these are sour cream – or a great sub for sour cream… well…. The Greek yogurt totally is… I’m not sure this is where I went astray – but astray I sure went. The batter tasted amazing… SO good.. But that note at the bottom – see it? You may have extra batter… for the love of all that’s holy… you are writing a recipe in grams… adjust the damn thing so it fits in the 9 x 5 pan! I thought I’d be so smart and make a mini loaf with my extra batter – why waste it? well… to be honest? The mini loaf turned out great – the big one? Dripped ALL over the oven and caved in the middle. Ugh! So much for that. I will say the little loaf tasted wonderful. So maybe try this again WITH sour cream and make mini loafs… or muffins… mmm.. muffins! I started converting this to cups and gave up… meh… good luck… get scale, it’s worth it.

Cinnamon Swirl Loaf
Ingredients
170 grams unsalted butter, at room temperature
300 grams granulated white sugar
4 large eggs about 210 grams, at room temperature
306 grams sour cream – full fat, at room temperature
1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
312 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Cinnamon Sugar
100 grams brown sugar
2 tablespoons + 1 teaspoon ground cinnamon

Instructions
PREPARATION. Preheat oven to 350 F (180 C). Grease, flour, and line a 9×5 inch (22.5 x 12.5 cm) loaf pan with parchment paper. Measure all the ingredients. Whisk together the flour, baking powder, baking soda, and salt. Prepare the cinnamon sugar mixture by combining the brown sugar and cinnamon.
MAKE THE BATTER. Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time. Mix in the vanilla bean paste or vanilla extract. Reduce the speed to low. Gradually mix one-third of the flour mixture into the butter mixture, alternating with sour cream. Repeat the process, beginning and ending with the flour mixture and mixing until just combined. Do not overmix. Pour half of the batter into the prepared loaf pan and generously sprinkle with half of the cinnamon sugar. Using a stick, swirl the cinnamon sugar around. (See NOTE!)Add the remaining half of the batter and top with the remaining cinnamon sugar. Remember to fill your pan up to 3/4 only to give space for the batter to rise. You may have extra batter. (See NOTE!)
BAKE AND COOL. Bake for 50-60 minutes or until a cake tester or skewer inserted into the center of the cake comes out clean. Let it cool completely on a wire rack before serving.
STORE. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Notes : You may have extra batter. Bake the extra batter in a smaller pan or muffin pan, if you don’t wish to waste it.