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–+ servings

Churro Bread

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Prep Time 30 minutes
Cook Time 45 minutes
Servings 1 loaf

Equipment

  • 1 large bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 whisk
  • 1 spoon
  • 1 loaf pan
  • toothpicks
  • handmixer

Ingredients  

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg beaten
  • 1 cup milk
  • 1/3 cup olive oil
  • 1/2 cup honey
  • 1 tsp vanilla

Filling

  • 1/3 cup sugar
  • 2 tbsp cinnamon

Cream Cheese Glaze (Optional)

  • 1/4 cup cream cheese softened
  • 1/4 cup butter softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk

Instructions 

  • In a large bowl, combine flour, baking powder, and salt
  • In a medium bowl, beat one egg. Add milk, honey, oil, and vanilla and mix together.
  • Add wet ingredients to dry ingredients and mix until combined.
  • Pour half your batter into a greased loaf pan.
  • In a small bowl, mix together sugar and cinnamon.
  • Sprinkle about half your cinnamon sugar mixture over you batter.
  • Using a toothpick, swirl the mixture into the batter.
  • Pour in the rest of the batter and repeat the process.
  • Bake at 350 degrees for 45-50 minutes, or until a knife comes out clean.
  • Cool and slice

Glaze

  • Add all ingredients to a bowl and mix with a hand mixer until fully combined and smooth.
  • You can add more milk for a thinner consistency.
  • Drizzle your glaze over you loaf.

Notes

  1. For the best taste and texture, I recommend using bread flour.  If you only have All Purpose flour that will work fine in a 1:1 ratio.
  2. This recipe uses honey in the main dough.  You can substitute 1 cup of white sugar if you choose. General rule of thumb is for every 1 cup of sugar, you can use 1/2 to 3/4 cup honey. If you cannot use honey, you can also substitute agave or syrup.
  3. Bread Storage: I store my bread in an open ziplock bag, inside a linen bread bag.  I have found this keeps the bread soft while still giving it room to breath. For this bread, I recommend storing in the fridge if you are not going to be eating it in the next couple of days.
    You can also freeze the bread after it has been baked.  Allow the bread to cool completely, then freeze for up to 3 months.  When you are ready, allow your bread to thaw at room temperature then reheat as needed.
  4. Tools Needed: Large bowl, medium bowl, small bowl, whisk, toothpicks, loaf pan.
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