Skyr Cinnamon Bread Recipe: Moist, Flavorful, and Easy to Make

Skyr cinnamon bread is a deliciously moist and tender loaf that combines the tangy richness of Icelandic skyr with warm cinnamon swirls. Perfect for breakfast, snacks, or teatime, this bread offers a unique twist on traditional cinnamon loafs, thanks to the addition of skyr which enhances moisture and adds a subtle tang that balances the sweetness. Its simple ingredients and straightforward process make it an accessible recipe for home bakers looking to elevate their bread game with minimal fuss.

Ingredients

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (240g) plain skyr
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1/4 cup (60ml) vegetable oil or melted unsalted butter
• 1 teaspoon vanilla extract
• 3 tablespoons ground cinnamon

Optional: 1/4 cup (40g) light brown sugar for extra swirl

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9×5-inch (23×13 cm) loaf pan and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Ensure the dry ingredients are well combined.
3. In a separate bowl, whisk the skyr, sugar, egg, vegetable oil (or melted butter), and vanilla extract until smooth and combined.
4. Pour the wet ingredients into the dry ingredients, gently folding with a spatula or spoon until just combined. Do not overmix; a few lumps are okay.
5. In a small bowl, mix the ground cinnamon with the brown sugar if using. This will create a sweet cinnamon swirl.
6. Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
7. Add the remaining batter on top and smooth the surface. Sprinkle the rest of the cinnamon-sugar mixture evenly over the top.
8. Use a knife or skewer to gently swirl through the batter to create a marbled effect, being careful not to overmix.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from oven and let the bread cool in the pan for about 10 minutes. Then, transfer to a wire rack and cool completely before slicing.

Tips

• Substitutions: If skyr isn’t available, Greek yogurt or strained plain yogurt can be used as a substitute, though skyr’s tang and thickness give a unique texture.
• Storage: Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
• Preventing overmixing: Mix just until ingredients are combined to keep the bread tender and avoid a dense crumb.
• Enhancing flavor: Add chopped nuts or raisins into the batter or sprinkle extra cinnamon sugar on top before baking for more texture and flavor.

Serving Suggestions

This skyr cinnamon bread is perfect served warm or at room temperature. Spread with a little butter, honey, or cream cheese for extra indulgence. It pairs well with fresh fruit, a cup of coffee or tea, or as part of a hearty breakfast spread.

Variations

For a different twist, try adding chopped nuts like walnuts or pecans into the batter for crunch. You can also swirl in fruit preserves such as raspberry or apricot before baking. For a dairy-free version, substitute skyr with coconut yogurt and use plant-based oil or margarine.

Storage and Reheating

Stored properly, the bread remains moist and flavorful for up to 2 days at room temperature. Wrap it tightly in plastic wrap or foil to prevent drying out. For longer storage, refrigerate for up to 7 days or freeze slices for up to 3 months. To reheat, simply warm slices in the microwave for 15-20 seconds or in a low oven at 350°F (180°C) for about 10 minutes. Reheating preserves the soft texture and enhances the aroma.

Frequently Asked Questions

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Keep in mind that gluten-free flours may alter the texture slightly, so consider adding a teaspoon of xanthan gum if your blend lacks it to help with structure.

Is skyr necessary for this recipe?

Skyr provides moisture and a tangy flavor that balances the sweetness, but Greek yogurt or strained plain yogurt can be used as alternatives. The texture may be slightly different, but it will still yield a moist and tasty bread.

Can I add fruit or nuts to this bread?

Absolutely! Chopped nuts such as walnuts, pecans, or almonds work well. Fresh or dried fruit like blueberries, raisins, or chopped apples can also be incorporated into the batter for added flavor and texture. Adjust the sugar slightly if adding sweet fruits to balance the sweetness.

How do I know when the bread is done?

The best indicator is a toothpick inserted into the center; if it comes out clean or with just a few moist crumbs, the bread is ready. Baking times can vary based on oven calibration, so start checking around the 45-minute mark.

Can I make this bread ahead of time?

Yes, the bread can be baked a day in advance. Store it properly, and it will stay moist and flavorful. Reheat slices gently before serving if desired, or enjoy at room temperature.

What makes this bread different from traditional cinnamon bread?

The key difference is the use of skyr, which adds a distinctive tang and moisture, making the bread softer and more tender compared to traditional yeast-based cinnamon bread. It’s quicker to prepare and doesn’t require proofing or kneading.

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