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Cinnamon Swirl Quick Bread Recipe

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4 from 13 reviews

This moist and soft vanilla-flavored Cinnamon Swirl Quick Bread features a thick, flavorful ribbon of cinnamon-sugar swirled inside. Perfectly tender with a beautiful cinnamon swirl throughout, it’s ideal for breakfast, snacks, or dessert. The recipe is versatile and can be adapted into muffins or mini loaves for different occasions.

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Spray a 9×5-inch or 8×4-inch loaf pan generously with nonstick spray to ensure easy removal.
  2. Make Cinnamon Swirl: In a small bowl, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Stir well and set aside for use in the bread layering.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and flavor.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, milk, vegetable oil, sour cream, egg, and vanilla extract until the mixture is smooth and uniform.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients. Whisk gently just until all ingredients are combined to avoid overmixing. The batter should be thick and creamy.
  6. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle almost all of the cinnamon-sugar mixture over the batter to create a thick cinnamon swirl layer, reserving about 2 tablespoons for topping.
  7. Top Layer and Final Cinnamon Sugar: Carefully spread the remaining batter over the cinnamon-sugar layer. Dip a spoon to help spread the batter without disturbing the swirl too much. Evenly sprinkle the reserved cinnamon-sugar on top.
  8. Swirl the Batter: Using a knife, drag a swirl through the entire loaf pan depth-wise to create the cinnamon ribbon. Avoid over-swishing to prevent blending layers together.
  9. Bake: Place the pan in the preheated oven and bake for 50–65 minutes, depending on pan size (8×4-inch pans need closer to 65 minutes). About halfway through baking, tent the bread loosely with foil to prevent excessive browning.
  10. Check for Doneness: Insert a toothpick in the center of the loaf. If it comes out clean, the bread is fully baked. Remove from the oven.
  11. Cool: Let the bread cool in the pan on a wire rack for 1 hour. Then remove it from the pan and let it cool completely on the rack before slicing.
  12. Add Icing and Serve: Drizzle with vanilla icing if desired. Slice and serve. Store leftovers covered at room temperature up to 3 days or refrigerate for up to 1 week.

Notes

  • You can adapt this recipe to make muffins or mini loaves by adjusting baking times accordingly.
  • Use full-fat sour cream or plain/Greek yogurt for best moisture and texture.
  • Allow all refrigerated ingredients (milk, sour cream, egg) to come to room temperature before mixing to ensure proper batter consistency.
  • Tenting the bread with foil during baking prevents over-browning of the top crust.
  • Do not over-mix the batter to keep the bread tender and moist.

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