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Cinnamon Swirl Quick Bread Recipe

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5 from 25 reviews

This Cinnamon Swirl Quick Bread is a moist, flavorful bread featuring a generous cinnamon-sugar swirl throughout. Perfect for breakfast or an afternoon snack, it combines a tender crumb with a sweet cinnamon core and optional vanilla icing for extra indulgence.

Ingredients

Cinnamon Swirl

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

Bread

  • 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/Greek yogurt, at room temperature
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • Optional: vanilla icing

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and spray a 9×5-inch or 8×4-inch loaf pan with nonstick spray to prepare it for baking.
  2. Mix Cinnamon Swirl: In a small bowl, combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon and set the mixture aside for layering.
  3. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt thoroughly to ensure even distribution of leavening.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the sugar, whole milk, vegetable oil, sour cream (or yogurt), egg, and vanilla extract until smooth and combined.
  5. Mix Batter: Pour the wet ingredients into the dry ingredients and whisk gently just until combined, being careful not to overmix. The batter should be thick and creamy.
  6. Layer Batter and Cinnamon: Pour about half of the batter into the prepared loaf pan and spread evenly. Sprinkle almost all of the cinnamon-sugar mixture on top in a thick layer, reserving 2 tablespoons for later.
  7. Top and Swirl: Carefully pour the remaining batter over the cinnamon-sugar layer and spread as evenly as possible. Sprinkle the remaining 2 tablespoons of cinnamon-sugar on top. Use a knife to make a large swirl through the batter and cinnamon layer, avoiding over-swirling to keep defined layers.
  8. Bake Bread: Bake for 50–65 minutes, depending on pan size (closer to 65 minutes for an 8×4-inch pan). About halfway through baking, tent the bread loosely with foil to prevent excessive browning on top.
  9. Check Doneness and Cool: Test the bread by inserting a toothpick into the center; if it comes out clean, the bread is done. Remove from oven and cool in the pan on a cooling rack for 1 hour. Then, remove the bread from the pan and cool completely on the rack.
  10. Serve: Drizzle with vanilla icing if desired before slicing. Serve fresh. Store leftovers covered at room temperature up to 3 days or refrigerated up to 1 week.

Notes

  • Ensure all wet ingredients are at room temperature to help the batter mix smoothly and rise properly.
  • Do not overmix the batter to avoid a dense, tough bread.
  • Use a 9×5-inch loaf pan for slightly shorter baking time; the 8×4-inch pan will require the full 65 minutes.
  • Tenting with foil halfway through baking prevents the crust from burning.
  • Optional vanilla icing adds extra sweetness and pairs wonderfully with the cinnamon flavor.
  • Leftover bread can be warmed slightly before serving for a fresh-baked taste.

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