# Components:
→ For the Brown Butter
01 - 1/2 cup (115 g) unsalted butter
→ For the Bread Dough
02 - 1 2/3 cups (200 g) all-purpose flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup (100 g) granulated sugar
07 - 1/4 cup (60 g) light brown sugar, packed
08 - 2 large eggs, room temperature
09 - 3/4 cup (180 ml) whole milk, room temperature
10 - 1 teaspoon pure vanilla extract
→ For the Cinnamon Swirl
11 - 1/4 cup (60 g) unsalted butter, melted
12 - 1/2 cup (100 g) light brown sugar, packed
13 - 1 1/2 tablespoons ground cinnamon
→ For the Glaze
14 - 2/3 cup (80 g) powdered sugar, sifted
15 - 2-3 tablespoons milk
16 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Preheat your oven to 350°F (175°C). Generously grease and line a 9x5-inch loaf pan with parchment paper, ensuring an overhang for easy lifting.
02 - Melt 1/2 cup of unsalted butter in a small saucepan over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown color and releases a nutty aroma, approximately 5 minutes. Transfer the browned butter to a separate bowl to cool slightly.
03 - In a mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt.
04 - In a separate mixing bowl, combine the granulated sugar, packed light brown sugar, room temperature eggs, whole milk, vanilla extract, and the cooled browned butter. Whisk until the mixture is smooth and homogenous.
05 - Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Exercise caution to avoid overmixing the batter.
06 - In a small bowl, combine the melted butter, packed light brown sugar, and ground cinnamon until a smooth paste forms.
07 - Pour half of the prepared batter into the lined loaf pan. Distribute half of the cinnamon swirl mixture in dollops over the batter. Gently swirl with a knife to create patterns. Repeat this process with the remaining batter and cinnamon swirl mixture, swirling once more.
08 - Bake for 48–55 minutes, or until a wooden skewer inserted into the center of the loaf emerges clean. Allow the loaf to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
09 - To prepare the glaze, whisk together the sifted powdered sugar, milk, and vanilla extract until a smooth, pourable consistency is achieved. Drizzle the glaze generously over the completely cooled bread.
