Cinnamon Swirl Bread

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Sweets
Cuisine: American
Servings: 12 slices
Calories: 211kcal
Author: Dan Mikesell AKA DrDan

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

  • 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.

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.
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Nutrition

Calories: 211kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 113mg | Potassium: 160mg | Fiber: 1g | Sugar: 22g | Vitamin A: 61IU | Calcium: 78mg | Iron: 1mg