Brown Butter Cinnamon Swirl Crumb Loaf
Recipe: https://recipestripper.com/recipes/53d2d195-c1fd-4f62-846f-7d75be7b140d
Original source: https://www.wellmadebykiley.com/blog/brown-butter-cinnamon-swirl-crumb-loaf
Recipe image: https://i.imgur.com/TTQIxNh.jpeg

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.
Yield: 8-10 servings
Prep time: PT20M
Cook time: PT70M
Total time: PT1H45M

Ingredients
- 1/2 cup (113g) salted butter
- 1/2 cup (120ml) avocado oil (substitution: olive oil or other oil of choice)
- 1 cup (220g) granulated sugar
- 2 eggs, at room temperature
- 1 cup (250g) Greek yogurt, at room temperature (substitution: sour cream)
- 1 tsp (4g) vanilla extract
- 2 1/4 cups (290g) all-purpose flour
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1 1/2 tbsp (10g) cinnamon
- 1/2 cup (60g) all-purpose flour
- 3 tbsp (58g) brown sugar
- 3 tbsp (40g) granulated sugar
- 1 tsp (2g) cinnamon
- 6 tbsp (85g) salted butter, at room temperature
- 4oz cream cheese, softened
- 1/4 cup (58g) salted butter, at room temperature
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) milk of choice
- 1 tsp (4g) vanilla extract or paste

Instructions
1. Preheat the oven to 350F. Grease and line a standard (9x5”) loaf pan with parchment paper; set aside.
2. Add the 1/2 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5-8 minutes), while stirring continuously. Remove from the heat and immediately pour into a large bowl. Set aside to cool slightly
3. While the brown butter is cooling, prepare the crumb topping. In a medium bowl, combine the flour, both sugars, cinnamon, and butter. Mix with a fork or use your hands, until it’s combined, crumbly, and resembles wet sand. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt (reserve the cinnamon for later). Set aside.
5. Once the brown butter has slightly cooled, add the avocado oil and sugar. Whisk until well combined
6. Add in the eggs, and whisk until fully incorporated.
7. Then, whisk in the greek yogurt and vanilla until well combined.
8. Add the dry ingredient mixture to the wet. Use a wooden spoon or spatula to mix until just combined and there are no large clumps of flour, being careful not to over-mix.
9. Divide the batter in evenly in half between two bowl. Add the cinnamon to one of the bowls, and fold until just combined to create the cinnamon batter. Now you should have one bowl of regular batter and one bowl of cinnamon batter.
10. Using a large (3 tbsp) cookie scoop, scoop the regular batter into the bottom of the pan. Cover about half of the bottom of the pan, evenly spacing the regular batter so there are gaps for the cinnamon batter to sit in between.
11. Then place scoops of the cinnamon batter in between the regular batter.
12. For the next layers, repeat these steps but alternate so that cinnamon batter is stacked on top of regular batter, and vice versa.
13. Once all of the batters are in the pan, use a knife to gently swirl.
14. Then, sprinkle the cinnamon crumb topping all over the top.
15. Bake at 350F for 60-70 minutes, until golden and a toothpick inserted into the middle comes out clean.
16. Check the loaf at ~50 minutes; if the top is getting too brown, tent the top with foil.
17. Remove from the oven and let cool in the pan for at least 10-15 minutes.
18. Then remove and transfer to a serving plate or wire cooling rack
19. In a large bowl, beat together the cream cheese, butter, powdered sugar, milk and vanilla until smooth and free of clumps.
20. Once ready to serve, warm the glaze in the microwave for 20 seconds. Drizzle all over the top of the loaf.
21. Slice and serve warm with butter and flaky sea salt, if desired.