Description

This Cinnamon Swirl Quick Bread is a moist and flavorful loaf perfect for breakfast or an afternoon snack. Featuring a rich cinnamon-sugar swirl running through the center and topped with a sweet vanilla icing option, this quick bread balances a tender crumb with a sweet-spiced crunch. Easy to make with common pantry ingredients and requiring no yeast or rising time, it’s an ideal treat for those who want a delicious homemade bread with minimal fuss.

Ingredients

For the Cinnamon Swirl

1/2 cup (100g) granulated sugar
1 Tablespoon ground cinnamon

For the Bread

2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150g) granulated sugar
2/3 cup (160ml) whole milk, at room temperature
1/3 cup (75g/80ml) vegetable oil
1/3 cup (80g) full-fat sour cream (or plain yogurt/Greek yogurt), at room temperature
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract

Optional

Vanilla icing for drizzling

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Instructions

Preheat the oven: Preheat your oven to 350°F (177°C) and spray a 9×5-inch or 8×4-inch loaf pan with nonstick spray to prepare it for baking.
Prepare the cinnamon swirl: In a small bowl, combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon and set this mixture aside for layering later.
Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening agents and salt.
Mix wet ingredients: In a separate medium bowl, whisk 3/4 cup granulated sugar, 2/3 cup whole milk at room temperature, 1/3 cup vegetable oil, 1/3 cup full-fat sour cream (or plain/Greek yogurt), 1 large egg (room temperature), and 1 1/2 teaspoons pure vanilla extract until smooth.
Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently just until combined; avoid over-mixing to prevent a dense bread. The batter will be thick and creamy.
Assemble the layers: Pour about half of the batter into the prepared loaf pan and spread evenly. Sprinkle almost all the cinnamon-sugar mixture over this layer, reserving about 2 tablespoons for the top. Carefully spread the remaining batter over the cinnamon-sugar layer; it may be sticky but use a spoon to smooth it out. Sprinkle the remaining cinnamon sugar on top. Using a knife, make one large swirl through the layers to create the signature cinnamon swirl without over-mixing.
Bake the bread: Bake for 50 to 65 minutes, depending on your pan size—loaves in an 8×4-inch pan may need the full 65 minutes. To prevent over-browning, tent the bread loosely with foil halfway through baking. Check doneness by inserting a toothpick in the center; if it comes out clean, the bread is ready.
Cool the bread: Remove the bread from the oven and let it cool in the pan on a cooling rack for 1 hour. Then remove it from the pan and allow it to finish cooling directly on the rack.
Serve: If desired, drizzle the bread with vanilla icing. Slice and enjoy. Store leftovers at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

For best results, use room temperature ingredients to ensure even mixing.
Avoid over-mixing the batter to keep the bread light and tender.
Tenting with foil halfway through baking helps prevent the top from over-browning.
You can substitute sour cream with plain or Greek yogurt for a slight tang and moist texture.
The loaf pan size affects baking time; smaller pans require longer baking.
Leftovers store well; wrap tightly to maintain freshness.
Add vanilla icing for extra sweetness, or enjoy plain for a less sweet option.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/10 of loaf)
Calories: 220
Sugar: 15g
Sodium: 250mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg