Brown Butter Churro Bread

Wet:

• 1/3 cup (75g) unsalted butter softened (*see notes) 
• 1/2 cup (100g) granulated or cane sugar
• 1/4 cup (55g) packed light brown sugar
• 2 eggs
• 1/4 cup (60ml) neutral oil
• 2 tsp vanilla extract
• 1/2 cup (120ml) milk mixed with 1 1/2 tsp of vinegar (or if you have buttermilk you can use 1/2 cup of that instead) 

Dry:

• 1 1/2 + 2 TBSP cups (195g)  all-purpose flour, leveled and spooned (**see notes) ‍
• 3/4 tsp  salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon powder

Cinnamon Swirl

• 1/3 cup (73g) packed light brown sugar
• 2 tsp ground cinnamon
• 1 TBSP melted unsalted butter
• pinch of salt

Bread Topping

• 1 TBSP melted unsalted butter

Cinnamon Sugar

• 3 TBSP granulated or cane sugar
• 1 tsp ground cinnamon
• pinch of salt

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1. 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.
2. 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.
3. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
4. 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.
5. 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.
6. 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.
7. Bake for 40-50, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. 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.
9. 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.

Notes: 

*How to Brown Butter The Right Way

1. Place the butter in a light-colored saucepan over medium heat.
2. Let it melt completely, then continue cooking. It will foam, then quiet.
3. Swirl the pan occasionally. Watch for golden bits forming on the bottom.
4. When it smells nutty and looks amber, remove from heat and pour in a mixing bowl to cool.

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make cookies dry or dense.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey.

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