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Cinnamon Swirl Quick Bread Recipe

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This Cinnamon Swirl Quick Bread is a moist and flavorful loaf featuring a generous swirl of cinnamon-sugar throughout the bread. It’s quick to prepare, using common pantry ingredients and baking in under an hour. Perfect for breakfast, snack time, or dessert, it offers a delightful balance of sweet cinnamon and tender crumb, topped optionally with a smooth vanilla icing.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (approximately 8-10 slices)

Ingredients

Cinnamon Swirl

  • 1/2 cup (100g) granulated sugar
  • 1 Tablespoon ground cinnamon

Bread Batter

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 2/3 cup (160ml) whole milk, at room temperature
  • 1/3 cup (75g/80ml) vegetable oil
  • 1/3 cup (80g) full-fat sour cream (or plain yogurt/Greek yogurt), at room temperature
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons vanilla paste
  • Optional: vanilla icing for drizzling

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) and prepare a 9×5-inch or 8×4-inch loaf pan by spraying it with nonstick spray to ensure easy removal of the bread after baking.
  2. Mix the cinnamon swirl: In a small bowl, combine the 1/2 cup sugar and 1 tablespoon ground cinnamon. Set this mixture aside for layer assembly.
  3. Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
  4. Combine the wet ingredients: In a medium bowl, whisk the granulated sugar, whole milk, vegetable oil, sour cream, egg, and vanilla paste until smooth and well blended.
  5. Make the batter: Pour the wet ingredients into the dry ingredients and gently whisk just until combined. Be careful not to over-mix; the batter should remain thick and creamy.
  6. Assemble the loaf: Pour about half of the batter into the prepared loaf pan and spread evenly. Sprinkle almost all of the cinnamon-sugar mixture on top, reserving about 2 tablespoons for later. Carefully spread the remaining batter over the cinnamon sugar layer; use a spoon to help spread as this layer tends to stick. Then sprinkle the remaining cinnamon-sugar over the top.
  7. Create the swirl: Using a knife, make a large swirl through the batter layers in the pan, taking care not to over-swirl to keep distinct layers of cinnamon and bread.
  8. Bake the bread: Place the loaf pan in the oven and bake for 50–65 minutes. If using an 8×4-inch pan, aim closer to 65 minutes. About halfway through baking, loosely tent the bread with foil to prevent the top from over-browning. To check doneness, insert a toothpick into the center; it should come out clean.
  9. Cool the bread: Remove the bread from the oven and allow it to cool in the pan set on a cooling rack for 1 hour. Then remove the loaf from the pan and let it cool completely on the rack.
  10. Serve: Optionally drizzle with vanilla icing before slicing. Serve as a delicious breakfast or snack. Store any leftovers at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Use room temperature ingredients to ensure proper mixing and texture.
  • Do not over-mix the batter to avoid a dense loaf.
  • Tenting with foil mid-bake helps prevent over-browning on top while allowing the bread to cook fully.
  • If you prefer, substitute sour cream with plain yogurt or Greek yogurt at room temperature.
  • Vanilla icing is optional but adds a lovely sweet finishing touch.
  • Ensure the loaf is fully cooled before slicing to maintain clean slices.
  • You can use either a 9×5-inch or 8×4-inch loaf pan; adjust baking time accordingly.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/cinnamon-swirl-quick-bread-recipe/