Delicious cinnamon swirl bread is simple enough for a family breakfast but eloquent enough for gifting. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.
A super easy quick bread recipe for the non-skilled baker out there. Make something special for the whole family today.
Adapted from a Taste of Home, this recipe uses only things I always have on hand. I love no special shopping. The swirl gives it a special touch.
The model recipe was almost a loaf of sugar, so a few adjustments have been made. I have expanded the instructions and simplified.
My Rating
It is a nice sweet 4.
Pro Tips: Recipe Notes on Cinnamon Swirl Bread
What is a quick bread?
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 a yeast-leavened bread. A quick bread has more of a muffin-like texture vs. the gluten texture of yeast bread.
Common quick breads include banana, soda, and beer bread, biscuits, cornbread, muffins, pancakes, scones, and even cookies.
Making the Swirl
This is the part most people will worry about. Just don’t over mix this.
With the handle of a knife or something about 1/4 inch thick, start at one corner and cut with a Z like motion across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Storage of Cinnamon Swirl Bread
Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Other Quick Breads
Old Fashioned Banana Nut Bread
Beer Bread
Blueberry Banana Bread
Preheat oven to 350, not convection.
Prep a loaf pan with a little butter.
In a large mixing bowl, combine AP flour, sugar, baking powder, salt, and cinnamon. Mix well.
Make cinnamon sugar a small bowl, combine 1/3 cup sugar and 1 1/2 teaspoon cinnamon. Mix well.
In a third bowl, combine 1 cup milk, 1/4 cup oil, and 1 egg. Whip together.
Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
Put half the batter into the prepped pan. Level that layer. Spread the cinnamon-sugar mix over that layer then cover with the other half of the batter.
Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.
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 to a cooling rack. Drizzle the glaze over loaf.
Beautiful…
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Cinnamon Swirl Bread
Ingredients
- 2 cups AP flour
- ¾ cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1 cup milk
- 1/4 cup oil
- 1 egg
Cinnamon Sugar
- ⅓ cup sugar
- 1 ⅓ teaspoon cinnamon
Glaze
- 1/4 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat oven to 350, not convection. Prep a loaf pan with a little butter.
- In a large mixing bowl, combine 2 cups AP flour, ¾ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt and 1 teaspoon cinnamon. Mix well.
- In a small bowl, combine ⅓ cup sugar and 1½ teaspoon cinnamon. Mix well.
- In a third bowl, combine 1 cup milk, ¼ cup oil, and one egg. Whip together.
- Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
- Put half the batter into the prepped pan. Level that layer. Spread the cinnamon sugar mix over that layer then cover with the other half of the batter.
- Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back 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. Let loaf cool in the pan for 10 minutes then move to cooling rack.
- Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.
- Drizzle the glaze over 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.
- Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published February 6, 2013
Ellie
Can you use gluten free flour for this recipe?
It looks amazing.
Dan Mikesell AKA DrDan
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
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.
Foodie*Fairy
My recommendation if you wanted to try to reduce fat in this recipe, would be to replace your oil with applesauce. If you want to give another substitute a try, plain greek yogurt works VERY well, but I think the vanilla greek yogurt might add a good flavor!
Love your blog!