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.
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.
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 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 ¼ 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.
Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
📖Quick Bread Recipes
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 ⅓ cup sugar and 1 ½ teaspoon cinnamon. Mix well.
In a third bowl, combine 1 cup milk, ¼ 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 ¼ 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 ¼ 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 the loaf.
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Editor's Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.