Brown Butter Churro Bread

This brown butter churro bread is soft, lightly sweet, and layered with a cinnamon sugar swirl and crisp churro topping.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 8 slices

Calories: 275 kcal per serving

Ingredients

⅓ cup - unsalted butter
½ cup - granulated or cane sugar
¼ cup - light brown sugar
2 - eggs
¼ cup - neutral oil
2 teaspoons - vanilla extract
½ cup - buttermilk
1 ½ - all-purpose flour
¾ tsp - salt
1 tsp - baking powder
½ tsp - baking soda
1 ½ teaspoons - ground cinnamon powder
⅓ cup - light brown sugar
2 teaspoons - ground cinnamon
1 tbsp - unsalted butter
1 pinch - salt
1 tbsp - unsalted butter
3 tablespoons - granulated or cane sugar
1 tsp - ground cinnamon
1 pinch - salt

Instructions

In a small saucepan over medium heat, melt the butter and cook until golden brown with a nutty aroma for about 5-7 minutes. Remove from heat and let cool until warm but no longer hot to the touch.
While the butter cools, in a small bowl combine the brown sugar, granulated sugar, cinnamon, salt, and melted butter. Mix until evenly combined and set aside. If using milk and vinegar instead of buttermilk, stir the vinegar in the milk and let sit for at least a few minutes. It will slightly thicken and curdle for a nice buttermilk replacement.
Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
Once the butter has cooled, in a large bowl, whisk together the brown butter, granulated sugar, and brown sugar until combined. Add the eggs and vanilla extract, whisking until smooth. Stir in the oil and milk/vinegar mixture.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. Be sure to scrape the bottom and sides of the bowl to fully incorporate everything. Do not overmix.
Grease or line a loaf pan with parchment paper. Pour half of the batter into the prepared loaf pan. Sprinkle about 3/4 of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, then finish with the remaining cinnamon sugar. Lightly swirl the top layer.
Bake for 40-50, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the loaf is baking, mix together the cinnamon sugar mixture, 3 TBSP of sugar, 1 tsp of cinnamon and pinch of salt and set aside. Also, have the 1 TBSP of melted butter ready.
As soon as the loaf comes out of the oven, while still hot and in the pan. Brush the top with melted butter and gently pat the cinnamon sugar mixture over the butter. This creates that signature churro style crust. Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely for at least 1 hour before slicing.

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