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Publix Breakfast Bread

Publix Breakfast Bread
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A tender, lightly sweet quick bread with a cinnamon swirl and a crunchy streusel topping, reminiscent of the beloved Publix bakery classic. Perfect for a special breakfast or brunch, this loaf is moist, buttery, and packed with warm cinnamon flavor.

Ingredients

Scale
  • For the streusel topping:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • For the bread batter:
  • 1 cup all-purpose flour (4.5 oz / 128g)
  • 1/2 cup granulated sugar (3.5 oz / 100g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/3 cup buttermilk, shaken (or 1/3 cup whole milk mixed with 1 teaspoon lemon juice, let stand 5 minutes)
  • 1/4 cup unsalted butter, melted and slightly cooled (1/2 stick / 57g)
  • 1 teaspoon pure vanilla extract
  • For the cinnamon swirl:
  • 1/2 teaspoon ground cinnamon mixed with 1 tablespoon granulated sugar

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8×4-inch loaf pan with butter or nonstick spray, then line the bottom with a strip of parchment paper for easy removal.
  2. Make the streusel topping: In a small bowl, combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Add the cold butter cubes and cut them into the dry mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Refrigerate the streusel while you prepare the batter to keep the butter firm.
  3. In a medium bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, baking powder, baking soda, and kosher salt. Whisking aerates the dry ingredients and ensures even distribution of the leaveners.
  4. In a separate large bowl, whisk the egg until beaten and slightly frothy. Add the buttermilk, melted butter, and vanilla extract, and whisk until well combined and smooth.
  5. Pour the dry ingredients into the wet mixture and stir gently with a spatula or wooden spoon just until the flour disappears. Do not overmix; a few small lumps are fine, as overworking develops gluten and makes the bread tough.
  6. Pour half of the batter into the prepared loaf pan and spread it evenly to the edges using a small offset spatula or the back of a spoon.
  7. Sprinkle the cinnamon-sugar swirl mixture evenly over the batter in the pan. This central layer creates a beautiful cinnamon ribbon throughout the bread.
  8. Spoon the remaining batter over the cinnamon layer and spread it gently to cover the sugar completely. Use a butter knife to make a few gentle figure-eight swirls through the batter to distribute the cinnamon without overmixing.
  9. Scatter the chilled streusel topping evenly over the top of the batter. Press the streusel lightly into the batter so it adheres as the bread rises.
  10. Bake for 35 to 40 minutes, rotating the pan halfway through, until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). The internal temperature of the bread should reach about 200°F (93°C) for a fully baked quick bread.
  11. Place the pan on a wire rack and let the bread cool in the pan for 10 minutes. This initial rest allows the structure to set before removal.
  12. Run a thin knife around the edges of the pan, then lift the bread out using the parchment overhang. Transfer to the wire rack and cool completely, about 1 hour, before slicing. Slicing too early will cause the bread to crumble.
  13. For clean slices, use a serrated knife and a gentle sawing motion. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. To reheat, thaw at room temperature or warm slices in a 350°F (177°C) oven for 5-7 minutes. For a crisper streusel, reheat in a toaster oven. The bread is best enjoyed the day it is baked but remains moist for several days.

Nutrition

Keywords: publix breakfast bread, breakfast bread recipe, cinnamon swirl bread, streusel topped bread, coffee cake loaf, easy breakfast, bakery style, homemade quick bread, cinnamon streusel, morning treat

Find it online: https://copycatkitchenco.com/publix-breakfast-bread/