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    🏠Home » Recipes » Breakfast Recipes

    Cinnamon Swirl Quick Bread

    Sep 12, 2019 | Last Updated Apr 10, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    5 from 2 votes

    Delicious cinnamon swirl quick bread is perfect for breakfast, dessert, or just a snack. It comes together in just a few minutes without yeast or a mixer—super moist and bursting with cinnamon and sugar,

    Cinnamon Swirl Bread on borad

    Table of Contents
    • 🍞What is a Quick Bread?
    • 👨‍🍳How to Make Cinnamon Swirl Quick Bread
    • ❓FAQs
    • 📖Quick Bread Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    A super easy quick bread recipe even the non-skilled baker can bake. 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 and a bit of vanilla.

    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.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    It is a nice sweet 4.

    🍞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 yeast-leavened bread. A quick bread has more of a muffin-like texture than yeast bread's gluten texture.

    Common examples of quick bread include banana, soda, and beer bread, biscuits, cornbread, muffins, pancakes, scones, and even cookies.

    👨‍🍳How to Make Cinnamon Swirl Quick Bread

    Mix the ingredients.

    Like most quick bread, the dry ingredients and wet ingredients are mixed separately, then stir them together gently until thoroughly combined.

    This is quickly done by hand, and no mixer is needed. And like most quick bread recipes, mix until it is thoroughly combined but do not over mix.

    Over mixing quick bread can result in a more dense, dryer texture. To keep quick bread moist and tender, do not over mix and don't decrease the oil.

    Prepare the loaf pan.

    Almost any size loaf pan will work for this recipe, but larger pans will cook a little faster due to the thinner loaf.

    "Standard" loaf pan size is 8-½ x 4-½ x 2-½ inches. But the length varies between 8 to 9 inches, and width between 4-5 inches, and the height between 2 ½ to 3 ½. There are also some even larger and many much smaller.

    If using a non-stick or glass loaf pan, just a coat of butter grease the sides and bottom of the pan.

    A light dusting of flour on the butter will help prevent sticking to a regular pan.

    Add nuts or other ingredients.

    Variations are mostly nuts like chopped walnuts or pecans, but raisins or dry cranberries could also be added.

    Bake the cinnamon swirl quick bread.

    Bake at 350° conventional oven. Bake until a toothpick near the center comes out clean—about 45 minutes. Cooking time will vary by the oven, loaf pan type, and the size of the pan.

    ❓FAQs

    How to make the swirl in cinnamon swirl quick bread.

    The swirl is the part that has most people worried. Just 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.

    How to top cinnamon swirl quick bread.

    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.

    How to store quick bread.

    Good at stored in an airtight container at room temperature for about 2 days, refrigerated for 3-4 days, and frozen for 3-4 months.

    📖Quick Bread Recipes

    Old Fashioned Banana Nut Bread

    Beer Bread

    Easy Pumpkin Bread

    Apple Pie Bread

    This recipe is listed in these categories. See them for more similar recipes.

    Bread Recipes, Breakfast Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    ingredients for cinnamon quick bread
    Vanilla Extract is missing from the photo.

    Preheat oven to 350°, not convection.

    coating a loaf pan with butter

    Prep a loaf pan with a bit of butter.

    mixing dry ingredients in a large bowl

    In a large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon—mix well.

    mixing cinnamon into sugar in small bowl

    Make cinnamon sugar in a small bowl, combine ⅓ cup sugar and 1 ½ teaspoon cinnamon—mix well.

    mixing an egg into milk

    In a third bowl, combine 1 cup of milk, ¼ cup of oil, 1 teaspoon vanilla extract, and 1 egg. Whip together.

    pouring wet ingredients into dry ingredients

    Mix wet egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.

    adding cinnamon sugar to batter

    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.

    moving a handle though the dough to make swirls

    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, and then back the long way 3-4 times. Be sure to get close to the edge.

    mixing glaze in a white bowl

    Combine ¼ cup powdered sugar with 2 teaspoons milk to make the glaze.

    pouring glaze over cinnamon bread

    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 wire rack. Drizzle the glaze over the loaf.

    cinnamon swirl quick bread with glaze on a cooling rack
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    📖Recipe

    Cinnamon Swirl Bread on borad

    Cinnamon Swirl Quick Bread

    From Dan Mikesell AKA DrDan
    Delicious cinnamon swirl quick bread is perfect for breakfast, dessert, or just a snack. It comes together in just a few minutes without yeast or a mixer—super moist and bursting with cinnamon and sugar,
    Tap to leave a Rating
    5 from 2 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings #/Adjust if desired 12 slices

    Ingredients

    US Customary - Convert to Metric
    • 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

    Cinnamon Sugar

    • ⅓ cup sugar
    • 1 ½ teaspoon cinnamon

    Glaze

    • ¼ cup powdered sugar
    • 2 teaspoons milk

    Instructions

    • Preheat oven to 350°, not convection.
      ingredients for cinnamon quick bread
    • Prep a loaf pan with a bit of butter.
      coating a loaf pan with 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.
      mixing dry ingredients in a large bowl
    • Make cinnamon sugar in a small bowl, combine ⅓ cup sugar and 1 ½ teaspoon cinnamon—mix well.
      mixing cinnamon into sugar in small bowl
    • In a third bowl, combine 1 cup of milk, ¼ cup of oil, 1 teaspoon vanilla extract, and 1 egg—whip.
      mixing an egg into milk
    • Mix wet egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
      pouring wet ingredients into dry ingredients
    • 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.
      adding cinnamon sugar to 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, and then back the long way 3-4 times. Be sure to get close to the edge.
      moving a handle though the dough to make swirls
    • Combine ¼ cup powdered sugar with 2 teaspoon milk to make the glaze.
      mixing glaze in a white bowl
    • 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 wire rack. Drizzle the glaze over the loaf.
      pouring glaze over cinnamon bread
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. 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.
    2. Use aluminum-free baking soda.
    3. Do not overdo the swirl and be sure the layer of cinnamon sugar is covered by batter.
    4. Apply the glaze when the bread is still a bit warm.
    5. Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 211 kcal (11%) | Carbohydrates : 38 g (13%) | Protein : 3 g (6%) | Fat : 5 g (8%) | Saturated Fat : 1 g (5%) | Cholesterol : 14 mg (5%) | Sodium : 113 mg (5%) | Potassium : 160 mg (5%) | Fiber : 1 g (4%) | Sugar : 22 g (24%) | Vitamin A : 61 IU (1%) | Calcium : 78 mg (8%) | Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Sweets
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.

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    Reader Interactions

    Comments

    1. Jerri

      September 26, 2019 at 8:45 am

      What size loaf pan are you using?

      Reply
      • Dan Mikesell AKA DrDan

        September 26, 2019 at 9:02 am

        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

        September 27, 2019 at 5:58 pm

        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!

    2. Ellie

      September 13, 2019 at 10:20 am

      Can you use gluten free flour for this recipe?
      It looks amazing.

      Reply
      • Dan Mikesell AKA DrDan

        September 13, 2019 at 10:34 am

        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

    3. Dr Dan

      February 18, 2013 at 10:08 pm

      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.

      Reply
    4. Foodie*Fairy

      February 18, 2013 at 8:38 pm

      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!

      Reply

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