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Cinnamon Swirl Quick Bread Recipe

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4.3 from 12 reviews

A moist and flavorful Cinnamon Swirl Quick Bread with a rich cinnamon-sugar filling layered between tender, creamy quick bread batter. This easy-to-make bread is perfect for breakfast or an afternoon snack, baked to golden perfection and optionally topped with a sweet vanilla icing.

Ingredients

For the Cinnamon Swirl

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

For the 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 yogurt/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 and Prepare Pan: Preheat your oven to 350°F (177°C) and lightly grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray to prevent sticking.
  2. Make Cinnamon Swirl: In a small bowl, combine sugar and cinnamon thoroughly and set aside. This mixture will create the flavorful swirl in the bread.
  3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the sugar, whole milk, vegetable oil, sour cream, egg, and vanilla extract until smooth and well combined.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients and gently whisk just until combined. The batter should be thick and creamy; avoid over-mixing to keep the bread tender.
  6. Layer Batter and Cinnamon Sugar: Spoon about half of the batter into the prepared loaf pan and spread evenly. Sprinkle most of the cinnamon-sugar mixture over the batter, reserving about 2 tablespoons for the top. Carefully spread the remaining batter over the cinnamon-sugar layer, then sprinkle the remaining cinnamon-sugar on top.
  7. Create the Swirl: Using a knife, gently swirl through the layers by making a large figure-eight or spiral motion to create a decorative cinnamon pattern. Be careful not to over-swirl, which would blend the layers too much.
  8. Bake: Bake the bread for 50 to 65 minutes, depending on pan size (closer to 65 minutes for 8×4-inch). About halfway through baking, loosely tent the top with foil to prevent over-browning.
  9. Check Doneness and Cool: Insert a toothpick into the center; if it comes out clean, the bread is done. Remove the bread from the oven and cool in the pan on a rack for 1 hour.
  10. Finish Cooling and Serve: Remove the bread from the pan and let it cool completely on the rack. Optionally drizzle with vanilla icing before slicing and serving.
  11. Storage: Store leftover bread covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • Use room temperature ingredients for best texture and even mixing.
  • Do not over-mix the batter to keep the bread soft and tender.
  • Tenting with foil midway through baking prevents excessive browning on top.
  • You can substitute sour cream with plain or Greek yogurt if needed.
  • Adjust bake time slightly depending on your oven and pan size.
  • Vanilla icing is optional but adds a nice touch of sweetness and decoration.

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