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,
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
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
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.
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.
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
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 350°, not convection.
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 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, and then back the long way 3-4 times. Be sure to get close to the edge.
Combine ¼ cup powdered sugar with 2 teaspoons 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 wire rack. Drizzle the glaze over the loaf.
📖Recipe
Cinnamon Swirl Quick Bread
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
Cinnamon Sugar
- ⅓ cup sugar
- 1 ½ teaspoon cinnamon
Glaze
- ¼ cup powdered sugar
- 2 teaspoons milk
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, and then back the 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 wire rack. Drizzle the glaze over the loaf.
My Private Notes
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.
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
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Editor's Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.
Jerri
What size loaf pan are you using?
Dan Mikesell AKA DrDan
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
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
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!