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.
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
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.
Originally Published February 6, 2013