Description
This Cinnamon Swirl Quick Bread is packed with warm cinnamon flavor and a soft, tender crumb. With a thick ribbon of cinnamon sugar running through the middle and a beautifully swirled top, every bite is bursting with cozy, spiced sweetness. Serve it as a breakfast treat, snack, or dessert, and don’t forget the optional vanilla glaze for extra indulgence!
Ingredients
Scale
Cinnamon Swirl
- 1/2 cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
Bread
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (80g) sour cream or plain/Greek yogurt (room temperature)
- 2/3 cup (160ml) whole milk (room temperature)
- 1 1/2 teaspoons pure vanilla extract
Optional Vanilla Icing
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1. Preheat & Prepare the Pan
- Preheat oven to 350°F (177°C).
- Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray.
- 2. Make the Cinnamon Swirl
- In a small bowl, mix ½ cup sugar and 1 tablespoon cinnamon. Set aside.
- 3. Make the Bread Batter
- In a large mixing bowl, whisk together the flour, baking soda, and salt.
- In a separate medium bowl, whisk the egg and sugar until combined.
- Add the vegetable oil, sour cream, milk, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
- 4. Assemble the Loaf
- Pour half of the batter into the prepared loaf pan.
- Sprinkle most of the cinnamon sugar mixture evenly over the batter (reserve 2 tablespoons for topping).
- Carefully pour and spread the remaining batter on top.
- Sprinkle with the reserved cinnamon sugar.
- Use a knife to swirl the batter gently (avoid over-mixing the layers).
- 5. Bake the Bread
- Bake for 50-65 minutes, covering loosely with foil halfway through to prevent over-browning.
- The bread is done when a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 1 hour before transferring to a wire rack.
- 6. Optional Vanilla Glaze
- Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle over cooled bread before serving.
Notes
- Make-Ahead & Storage: Store at room temperature for 2 days or in the refrigerator for up to 1 week. Freeze for up to 3 months.
- Flour Alternative: You can use 1 cup buttermilk instead of sour cream + milk for a different texture.
- Variations: Add chopped apples, raisins, pecans, or walnuts to the batter for extra flavor.
- Mini Loaves: Bake at 350°F for 20-25 minutes until golden brown.
- Muffins: Bake at 425°F for 5 minutes, then lower to 350°F for 15-17 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 210kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg