Have you ever found yourself with sour milk in the fridge and wondered what to do with it? Instead of throwing it out, why not turn it into something delicious?
Sour milk might not sound appealing at first, but it can be a fantastic ingredient for baking, especially when it comes to making bread.
The acidity of sour milk reacts with baking soda and other leavening agents to create a soft, tender crumb and enhance the flavor of your bread.
In this blog post, we’ll explore over 25 unique and mouthwatering sour milk bread recipes, from sweet loaves like banana nut bread and chocolate chip quick bread to savory classics like Irish soda bread and sourdough.
These recipes are not only a great way to reduce food waste, but they also produce delicious, moist breads that are perfect for any meal or occasion.
So, grab that sour milk, preheat your oven, and let’s get baking!
25+ Delicious Sour Milk Bread Recipes You Need to Try
Using sour milk in your bread recipes is a great way to avoid food waste while enhancing the flavor and texture of your baked goods.
The natural acidity in sour milk helps your breads rise and develop a rich, tender crumb, making them perfect for everything from breakfast loaves to savory dinner sides.
With these 25+ sour milk bread recipes, you’ll have plenty of inspiration to turn that leftover milk into something truly delicious.
Whether you’re craving something sweet like cinnamon swirl bread or a hearty classic like Irish soda bread, there’s a recipe here for everyone to enjoy.
So, the next time you find sour milk in your fridge, don’t toss it—use it to create a delightful homemade bread that’s sure to impress!
Classic Sour Milk Bread
Classic Sour Milk Bread is a traditional and easy-to-make bread recipe that uses sour milk as the key ingredient to create a moist, slightly tangy loaf with a soft crumb.
This recipe is perfect for those who want to reduce food waste by using sour milk and still enjoy a delicious homemade bread.
The result is a flavorful, rustic loaf that pairs wonderfully with butter, jam, or cheese.
Ingredients:
- 3 cups all-purpose flour
- 1 cup sour milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 tablespoons melted butter
- 1 egg
Instructions:
- Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the flour, sugar, salt, and baking soda until well combined.
- In a separate bowl, whisk together the sour milk, melted butter, and egg.
- Gradually add the wet ingredients to the dry ingredients, stirring gently to form a dough. Be careful not to overmix.
- Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Classic Sour Milk Bread is an excellent way to make use of sour milk while creating a tasty and versatile bread. The mild tang from the sour milk gives this loaf a unique flavor that sets it apart from regular bread recipes.
Serve it warm with your favorite spreads, or use it as the base for sandwiches for a satisfying meal.
Sour Milk Soda Bread
Sour Milk Soda Bread is a quick and hearty bread recipe that skips the yeast, making it ideal for when you’re short on time.
The combination of sour milk and baking soda creates a natural rise, resulting in a dense yet tender bread.
This soda bread is perfect for pairing with soups, stews, or simply enjoying with butter and honey.
Ingredients:
- 4 cups whole wheat flour
- 1 1/2 cups sour milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 tablespoons cold butter, cubed
Instructions:
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, combine the flour, sugar, salt, and baking soda.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Create a well in the center of the mixture and pour in the sour milk. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead lightly until it comes together, about 1-2 minutes.
- Shape the dough into a round loaf and place it on the prepared baking sheet. Cut a deep cross on the top.
- Bake for 35-40 minutes or until the bread is golden and sounds hollow when tapped on the bottom.
- Allow the bread to cool on a wire rack before slicing.
Sour Milk Soda Bread is a delightful alternative to traditional yeast-based breads, offering a rustic flavor and texture in a fraction of the time.
Its dense yet soft crumb makes it the perfect accompaniment to savory meals, while its tangy flavor from the sour milk adds an extra layer of taste that elevates any dish it complements.
Sour Milk Cornbread
Sour Milk Cornbread is a twist on the classic cornbread recipe, incorporating sour milk for added moisture and a slight tang.
This bread is quick to prepare, making it a fantastic side for chili, barbecue, or any Southern-inspired meal.
The blend of cornmeal and sour milk results in a tender, crumbly bread with a rich, satisfying flavor.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 1/2 cups sour milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 large eggs
- 1/4 cup melted butter
Instructions:
- Preheat your oven to 375°F (190°C). Grease a square baking dish or cast-iron skillet.
- In a medium bowl, combine the cornmeal, flour, sugar, salt, and baking powder.
- In a separate bowl, whisk together the sour milk, eggs, and melted butter until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking dish or skillet and spread it evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool for 10 minutes before slicing and serving.
Sour Milk Cornbread offers a delicious variation on the traditional cornbread recipe, adding a tangy flavor that perfectly complements its sweet and savory notes.
The sour milk gives the bread extra moisture, resulting in a light, crumbly texture that pairs wonderfully with comfort foods like soups, stews, and grilled meats.
It’s a must-try for cornbread enthusiasts looking for a new twist!
Rustic Sour Milk Oat Bread
Rustic Sour Milk Oat Bread is a wholesome, hearty loaf that combines the nutty flavor of oats with the subtle tang of sour milk.
This bread is perfect for breakfast, served with jam or honey, or as a satisfying side for soups and salads.
Its slightly chewy texture and rustic appearance make it a favorite for those who love homemade, hearty breads with a unique flavor profile.
Ingredients:
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 1/2 cups sour milk
- 2 tablespoons honey
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
- In a large bowl, mix the flour, oats, salt, baking powder, and baking soda.
- In a separate bowl, whisk together the sour milk, honey, and olive oil.
- Gradually pour the wet ingredients into the dry mixture, stirring just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Rustic Sour Milk Oat Bread is a fantastic choice for those who love a hearty, nutritious loaf. The combination of oats and sour milk creates a chewy texture and rich flavor that makes it perfect for both sweet and savory toppings.
This simple, no-yeast bread is easy to make and offers a satisfying alternative to store-bought varieties.
Sour Milk Banana Nut Bread
Sour Milk Banana Nut Bread is a moist, flavorful quick bread that combines overripe bananas, crunchy walnuts, and the tang of sour milk for a delightful twist on a classic favorite.
This easy-to-make recipe is perfect for breakfast, brunch, or as an afternoon snack.
The sour milk enhances the banana flavor while giving the bread a tender crumb, making each slice a delicious treat.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup sour milk
- 3 overripe bananas, mashed
- 1/2 cup chopped walnuts
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
- In a separate bowl, mix the mashed bananas, sour milk, vanilla extract, and melted butter.
- Combine the wet and dry ingredients, stirring gently until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sour Milk Banana Nut Bread offers a delicious way to use up overripe bananas and sour milk, creating a moist, tender loaf packed with flavor.
The addition of walnuts adds a delightful crunch, while the sour milk gives the bread a slight tang that balances the sweetness of the bananas.
Enjoy this bread warm with a smear of butter or a drizzle of honey for a comforting and indulgent treat.
Sour Milk Cinnamon Raisin Bread
Sour Milk Cinnamon Raisin Bread is a sweet, spiced loaf that’s perfect for breakfast or an afternoon snack.
The sour milk lends a tender crumb to this bread, while the cinnamon and raisins add warmth and sweetness.
This delightful recipe is easy to prepare and makes a fragrant, comforting loaf that’s wonderful toasted and buttered.
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups sour milk
- 1/2 cup sugar
- 1/2 cup raisins
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together the sour milk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Sour Milk Cinnamon Raisin Bread is a delightful, aromatic bread that combines the sweetness of raisins with the warmth of cinnamon.
The sour milk helps create a tender, moist loaf, making each bite a flavorful experience.
This bread is perfect for toasting, and it pairs wonderfully with a cup of tea or coffee for a cozy breakfast or snack.
Sour Milk Whole Wheat Bread
Sour Milk Whole Wheat Bread is a nutritious and flavorful homemade bread that uses the tang of sour milk to create a tender yet hearty loaf.
Packed with the goodness of whole wheat, this bread is ideal for sandwiches, toast, or as a healthy side for any meal.
The sour milk helps soften the whole wheat flour, making this loaf less dense and more airy than typical whole wheat bread.
Ingredients:
- 3 cups whole wheat flour
- 1 1/2 cups sour milk
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon olive oil
- 1 egg
Instructions:
- Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the whole wheat flour, salt, and baking soda.
- In a separate bowl, whisk together the sour milk, honey, olive oil, and egg.
- Slowly add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Pour the dough into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sour Milk Whole Wheat Bread is a delicious and healthful option for those looking to add more whole grains to their diet. The sour milk enhances the texture, resulting in a softer, lighter loaf without compromising on the hearty flavor of whole wheat.
This bread is versatile and can be used for a variety of dishes, from sandwiches to toast with your favorite toppings.
Sour Milk Rye Bread
Sour Milk Rye Bread is a richly flavored loaf that combines the earthy taste of rye flour with the tangy kick of sour milk.
This bread is perfect for those who enjoy a heartier, more robust bread that pairs well with savory spreads, meats, and cheeses.
The sour milk lightens the texture of the rye flour, making the bread soft and flavorful.
Ingredients:
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 1/2 cups sour milk
- 2 tablespoons molasses
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon caraway seeds (optional)
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the rye flour, all-purpose flour, salt, baking soda, and caraway seeds if using.
- In a separate bowl, whisk together the sour milk, molasses, and olive oil.
- Add the wet ingredients to the dry mixture, stirring until a dough forms.
- Pour the dough into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sour Milk Rye Bread is a flavorful, hearty loaf that is perfect for those who love the deep, robust taste of rye.
The sour milk helps create a softer crumb, balancing the density of the rye flour and adding a delightful tang to the bread. This bread is wonderful with savory dishes or as the base for an open-faced sandwich.
Sour Milk Zucchini Bread
Sour Milk Zucchini Bread is a moist, flavorful quick bread that combines fresh grated zucchini with the subtle tang of sour milk.
This recipe is a great way to use up both leftover sour milk and abundant garden zucchini.
The resulting loaf is tender, slightly sweet, and packed with moisture, making it perfect for breakfast, snacks, or even dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 cup grated zucchini
- 1 cup sour milk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the flour, sugar, brown sugar, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the sour milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sour Milk Zucchini Bread is a delicious and moist loaf that makes use of seasonal zucchini and leftover sour milk. The combination of grated zucchini and sour milk ensures that each slice is tender and flavorful.
This quick bread is a great snack on its own or with a smear of butter, and it’s a fantastic way to incorporate veggies into your baking!
Sour Milk Honey Cornbread
Sour Milk Honey Cornbread is a slightly sweet, tender, and moist cornbread with a rich flavor from sour milk and a touch of honey.
The combination of sour milk and honey creates a unique balance of tangy and sweet, making this cornbread a delicious companion for chili, stews, or as a standalone snack.
Its soft texture and rich flavor make it a go-to recipe for family gatherings or a comforting side dish.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 cups sour milk
- 1/4 cup honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1 egg
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish or cast-iron skillet.
- In a large bowl, mix the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sour milk, honey, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour the batter into the prepared dish or skillet, spreading it evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool slightly before slicing and serving.
Sour Milk Honey Cornbread is a delightful twist on traditional cornbread, with the tang of sour milk perfectly balanced by the sweetness of honey.
It’s soft, moist, and delicious on its own or paired with savory dishes. This easy-to-make recipe is sure to become a favorite, bringing a touch of sweetness to your next meal.
Sour Milk Sourdough Bread
Sour Milk Sourdough Bread takes the tang of classic sourdough to another level with the addition of sour milk.
This rustic loaf has a crisp, golden crust and a chewy, slightly tangy interior that’s perfect for sandwiches, toast, or dipping into soups and stews.
The sour milk accelerates the fermentation process, making this a quicker take on traditional sourdough while still delivering that characteristic sourdough flavor.
Ingredients:
- 3 cups bread flour
- 1 1/2 cups sour milk
- 1/4 cup sourdough starter
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sugar
Instructions:
- In a large bowl, mix the bread flour and salt.
- In a separate bowl, combine the sour milk, sourdough starter, olive oil, and sugar.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
- Preheat your oven to 450°F (230°C). Shape the dough into a round loaf and place it on a floured baking sheet.
- Bake for 25-30 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
- Let the bread cool completely on a wire rack before slicing.
Sour Milk Sourdough Bread is a delicious, tangy take on the classic sourdough loaf. The addition of sour milk enhances the flavor and texture, giving you a loaf that’s crispy on the outside and chewy on the inside.
This bread is perfect for artisan sandwiches or served alongside a hearty meal, making it a versatile addition to any kitchen.
Sour Milk Chocolate Chip Quick Bread
Sour Milk Chocolate Chip Quick Bread is a moist, sweet loaf filled with bursts of chocolate chips.
The sour milk adds a subtle tang that perfectly balances the sweetness of the chocolate, making this quick bread a delightful treat for breakfast, snacks, or dessert.
It’s easy to prepare and bakes up in less than an hour, making it an ideal choice when you need a delicious homemade bread on short notice.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sour milk
- 3/4 cup sugar
- 1 cup chocolate chips
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, combine the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the sour milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sour Milk Chocolate Chip Quick Bread is a crowd-pleaser, combining the tang of sour milk with the indulgent sweetness of chocolate chips.
This loaf is soft, moist, and perfect for satisfying sweet cravings.
Enjoy it warm from the oven or toast a slice and spread it with butter for an extra decadent treat.
Sour Milk Banana Nut Bread
Sour Milk Banana Nut Bread is a moist and flavorful quick bread that combines overripe bananas with the subtle tang of sour milk and the crunch of chopped nuts.
The sour milk enhances the bread’s tender crumb while adding a unique twist to the traditional banana bread.
Whether served for breakfast or as an afternoon snack, this banana nut bread will satisfy your cravings for a comforting, homemade treat.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sour milk
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, and cinnamon.
- In a separate bowl, combine the sour milk, mashed bananas, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sour Milk Banana Nut Bread is a delicious way to use up overripe bananas and sour milk, resulting in a moist and flavorful loaf with a delightful crunch from the nuts. This bread is easy to prepare and makes for a perfect breakfast or snack.
The combination of sweet bananas, tangy sour milk, and crunchy nuts creates a balanced and satisfying treat for any time of day.
Sour Milk Irish Soda Bread
Sour Milk Irish Soda Bread is a classic, hearty bread with a rustic texture, made even more flavorful with the addition of sour milk.
This traditional Irish bread requires no yeast and rises quickly thanks to baking soda, which reacts with the sour milk to create a soft, crumbly texture.
Perfect for serving with butter and jam or alongside soups and stews, this bread is simple yet full of character.
Ingredients:
- 4 cups all-purpose flour
- 1 1/2 cups sour milk
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons cold butter, cubed
Instructions:
- Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center and pour in the sour milk. Stir until a soft dough forms.
- Turn the dough onto a floured surface and knead gently for about 1-2 minutes. Shape the dough into a round loaf.
- Place the loaf on the prepared baking sheet, cut a cross on the top, and bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Let the bread cool slightly before slicing and serving.
Sour Milk Irish Soda Bread is a quick and easy bread that delivers a hearty, rustic flavor. The sour milk provides a slight tang and soft crumb, making it perfect for pairing with soups, stews, or enjoying with butter and jam.
This simple bread recipe is a staple in many households and is sure to become a favorite in yours as well.
Sour Milk Cinnamon Swirl Bread
Sour Milk Cinnamon Swirl Bread is a delightful sweet bread with a rich cinnamon sugar swirl running through each slice.
The sour milk adds moisture and a slight tang to the dough, which pairs beautifully with the warm, spicy cinnamon filling.
This loaf is perfect for breakfast, brunch, or as a special treat with a cup of coffee or tea.
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups sour milk
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/4 cup sugar
- 2 tablespoons cinnamon
- 2 tablespoons melted butter
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the sour milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- In a small bowl, mix the sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter, then add the remaining batter on top. Sprinkle the remaining cinnamon sugar mixture and drizzle the melted butter over the top.
- Use a knife to gently swirl the cinnamon sugar through the batter.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sour Milk Cinnamon Swirl Bread is a decadent and comforting loaf with a beautiful cinnamon swirl in every bite. The sour milk helps create a tender and moist crumb, while the cinnamon adds warmth and sweetness.
This bread is perfect for special occasions or simply as a delicious treat to enjoy any time of the day.
Note: More recipes are coming soon!