Delicious Cinnamon Swirl Bread is moist and bursting with cinnamon with a delicious glaze. No yeast or mixer is needed for this quick and easy recipe.
Perfect for breakfast, brunch, or just a tasty snack.
Ingredients
Dry ingredients—flour, sugar, baking powder, salt, and cinnamon
Wet ingredients—milk, vegetable oil, vanilla extract, and egg
Cinnamon sugar filling—cinnamon and sugar
Glaze—Powder sugar, vanilla extract, and milk
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An easy quick bread to make in the morning before the family gets up using only ingredients you already have in the pantry. So simple enough for even the inexperienced baker.
Perfect for breakfast, brunch, or snacks—even give it as a gift. Delicious with lots of sugar, cinnamon, and vanilla. And the whole house will smell like cinnamon.
Serve for breakfast with Convection Oven Bacon or Baked Sausage Patties, Other quick bread recipes you may love: Old Fashioned Banana Bread, Apple Pie Bread, Pumpkin Bread, and Beer Bread.
Adapted from a Taste of Home, The model recipe was almost a loaf of sugar, so a few adjustments have been made. I have expanded the instructions and simplified the ingredients and directions.
👨🍳How to make cinnamon swirl quick bread
- In a large bowl, mix flour with all other dry ingredients.
- In a small bowl, make cinnamon sugar.
- In a third bowl, mix milk, oil, vanilla, and egg—whip together.
- Mix wet ingredients into the flour mixture. Stir well by hand or use a mixer.
- Pour half of the batter into the prepared pan. Spread the cinnamon-sugar mixture over the first layer, then cover with the other half of the batter.
- With the handle of a knife or something about ¼ inch thick, start at one corner and cut Z-like across the pan 5-6 times, then back the long way 3-4 times. Be sure to get close to the edge.
- Bake until a toothpick near the center comes out clean—about 45 minutes.
- Cool in the pan for 10 minutes, then move to a wire rack.
- Make the glaze and drizzle over the loaf.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
How to make the swirl in cinnamon swirl quick bread.
The swirl is the part that has most people worried. Don't overmix this, and it is relatively easy to pull off.
Pour half the batter into the prepared loaf pan, sprinkle all the cinnamon-sugar mixture over that layer, and pour the remaining batter over the cinnamon-sugar mix.
With the handle of a knife or something about ¼ inch thick, start at one corner and cut with a Z-like motion across the pan 5-6 times and then back the long way 3-4 times. Be sure to get close to the edge.
Variations
Variations are mostly adding nuts like chopped walnuts or pecans, but raisins or dry cranberries could also be added.
Brown sugar can be used for granular sugar for a different flavor.
Storage of leftovers
Good stored in an airtight container or plastic wrap at room temperature for about two days, refrigerated for 3-4 days, and frozen for 3-4 months.
❓FAQs
Over-mixing quick bread can result in a dense, dryer texture. To keep quick bread moist and tender, do not over mix and don't decrease the oil.
This sweet, quick bread is delicious without a topping but special with the suggested sugar glaze. You could also use a streusel topping or just a cinnamon-sugar top.
The glaze covers best when applied while the loaf is still warm but not hot. This allows the glaze to go into all the holes and spread evenly.
Quick bread is a bread product that uses leavening agents other than yeast or eggs, usually baking soda or baking powder.
The texture of quick bread is very different than yeast-leavened bread. Quick bread has more of a muffin-like texture than yeast bread's gluten texture.
Common examples of quick bread include banana, soda, beer bread, biscuits, cornbread, muffins, pancakes, scones, and even cookies.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 350°, not convection.
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Prep a loaf pan with a bit of butter.
In a large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon—mix well.
Make cinnamon sugar in a small bowl, combine ⅓ cup sugar and 1 ½ teaspoon cinnamon—mix well.
In a third bowl, combine 1 cup of milk, ¼ cup of oil, 1 teaspoon of vanilla extract, and 1 egg. Whip together.
Mix wet egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over-mix.
Pour half of the batter into the prepped pan. Spread the cinnamon-sugar mixture over the first layer, then cover with the other half of the batter.
Time to swirl. With the handle of a knife or something about ¼ inch thick, start at one corner and cut Z-like across the pan 5-6 times, then back the long way 3-4 times. Be sure to get close to the edge.
Combine ¼ cup powdered sugar, ¼ teaspoon vanilla, 2 teaspoons milk to make the glaze. You may want more powdered sugar to make it thicker.
Bake until a toothpick near the center comes out clean. About 45 minutes. Let the loaf cool in the pan for 10 minutes, then move it to a wire rack. Drizzle the glaze over the loaf.
📖The Recipe Card with Step-by-Step Instructions
Cinnamon Swirl Quick Bread with Vanilla Glaze
Ingredients
- 2 cups all-purpose flour
- ¾ cups sugar
- 1 tablespoon baking powder - aluminum-free
- ½ teaspoon salt
- 1 teaspoons cinnamon
- 1 cup milk
- 1 teaspoon vanilla extract
- ¼ cup oil
- 1 egg
- ⅓ cup sugar
- 1 ½ teaspoon cinnamon
- ¼ cup powdered sugar
- 2 teaspoons milk
Step-by-Step Instructions
- Preheat oven to 350°, not convection.
- Prep a loaf pan with a bit of butter.
- In a large mixing bowl, combine 2 cups flour, ¾ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon—mix well.
- Make cinnamon sugar in a small bowl, combine ⅓ cup sugar and 1 ½ teaspoon cinnamon—mix well.
- In a third bowl, combine 1 cup of milk, ¼ cup of oil, 1 teaspoon vanilla extract, and 1 egg—whip.
- Mix wet egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
- Pour half of the batter into the prepped pan. Spread the cinnamon-sugar mixture over the first layer, then cover with the other half of the batter.
- Time to swirl. With the handle of a knife or something about ¼ inch thick, start at one corner and cut Z-like across the pan 5-6 times, then back the long way 3-4 times. Be sure to get close to the edge.
- Combine ¼ cup powdered sugar, ¼ teaspoon vanilla, 2 teaspoons milk to make the glaze. You may want more powdered sugar to make it thicker.
- Bake until a toothpick near the center comes out clean. About 45 minutes. Let the loaf cool in the pan for 10 minutes, then move it to a wire rack. Drizzle the glaze over the loaf.
Recipe Notes
Pro Tips
- This can stick to the pan. A good coat of butter on a non-stick or glass pan is best. If not non-stick or glass, then a light dusting of flour on top of the butter coat.
- Use aluminum-free baking soda.
- Do not overdo the swirl and be sure the layer of cinnamon sugar is covered by batter.
- Apply the glaze when the bread is still a bit warm. You can thicken or increase the amount of glaze if you want.
- Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.
Jerri says
What size loaf pan are you using?
Dan Mikesell AKA DrDan says
Hi Jerri,
Welcome to the blog.
The most common sizes are 8 1/2 x 4 1/2 and 9 x 5. Both are about 2 1/2 inches deep. The larger will hold about 15% more. Since the end point is the tooth pick test either will be fine.
The smaller one (think thicker loaf) will take a few more minutes and is what I usually use. I do have on loaf pan that is 10X5 than landed on me somehow and I never use it.
So the answer, use what you have and get out a toothpick.
Happy baking and enjoy your bread.
Dan
Jerri says
Thanks - I asked because I like the bread to be thicker and recipes meant for the smaller pans tend to be pretty flat in my 9x5. Appreciate your answer and love your blog!
Ellie says
Can you use gluten free flour for this recipe?
It looks amazing.
Dan Mikesell AKA DrDan says
Hi Ellie,
Welcome to the blog.
Gluten-free baking an art I have not mastered. There are so many variables and how one gluten-free flour works vs the next one varies.
I would suggest finding a specific gluten-free quick bread recipe and then combine the two.
Sorry I was not more help. I'm afraid just substitution will get you a gummy mess.
Dan
Dr Dan says
You know, I thought about it. It would work but with all the sugar... what the heck...
I have a banana bread coming up that I cut the sugar (a third of this recipe) and not much oil for the healthier reader. It is very nice and about half the calories of this recipe.