This cinnamon swirl quick bread is the perfect treat to enjoy any time!
The thick cinnamon sugar swirl in the middle is my favorite part. It’s like having a cinnamon roll baked right into the tender vanilla bread.
This recipe is so easy, I can practically make it with my eyes closed at this point.
I love slicing it while it’s still a bit warm, so the cinnamon aroma fills the house. Add a pat of butter, and I’m in pure bliss!
Why You’ll Love This Cinnamon Swirl Quick Bread
Irresistible Aroma: The warm, spicy scent of cinnamon fills your kitchen as this bread bakes. It’s the best!
Easy Recipe: This quick bread is simple to make, requiring just a few basic ingredients and minimal prep time.
Crowd-Pleaser: The classic combination of sweet, tender bread and gooey cinnamon swirl will delight family and friends.
Customizable Flavor: Experiment with adding chopped nuts, raisins, or even a drizzle of cream cheese glaze.
Ingredients
- All-Purpose Flour: The foundation of the batter, providing structure and texture.
- Baking Soda: It helps the bread rise and creates a tender crumb.
- Salt: To enhance the flavor of the other ingredients.
- Unsalted Butter: It adds richness and moisture for a soft, tender texture.
- Granulated Sugar & Light Brown Sugar: Granulated sugar sweetens the batter, and brown sugar adds caramel notes.
- Large Eggs: They act as a binding agent.
- Vanilla Extract: It enhances the overall flavor with its warm, sweet aroma.
- Buttermilk: It creates a moist, tender crumb.
- Ground Cinnamon: The signature spice infuses the bread with a warm, sweet flavor.
How to Make Cinnamon Swirl Quick Bread
Making this bread couldn’t be easier!
1. Prep. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the butter and sugar. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the vanilla.
4. Alternate the dry and wet. With the mixer on low speed, mix in a third of the flour mixture, followed by half of the buttermilk. Repeat, alternating between the flour and buttermilk, ending with the flour. Mix just until incorporated.
5. Make the cinnamon swirl. In a small bowl, combine the brown sugar and cinnamon.
6. Layer the batter and cinnamon. Pour half of the batter into the prepared loaf pan and smooth the top. Sprinkle evenly with half of the cinnamon-sugar mixture. Pour the remaining batter on top and spread evenly. Sprinkle with the remaining cinnamon sugar.
7. Swirl and bake. Using a butter knife, swirl the batter a few times to create a marbled effect. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
8. Cool and serve. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Tips for the Best Cinnamon Swirl Quick Bread
- Keep things even. The key to a perfect swirl is to first evenly divide the batter so there isn’t too much on the bottom. Otherwise, the swirl layer can almost disappear into the top of the bread.
- Room temperature is key. You get the best results if you pull out your eggs, sour cream, and milk ahead of time and let them come to room temperature before mixing the batter.
- Try a stick-free trick. Line the loaf pan with parchment paper so you’ll be able to lift the bread out easily. This prevents losing some of the crust when turning it out of the pan.
- Don’t overdo it! Just stir the batter until combined, like you would for muffins. Over-stirring will make the bread dense.
- Give it an egg bath. Brush the dough with egg white before adding the cinnamon-sugar layer to help prevent gaps from forming between the dough and the cinnamon swirl.
- Poke holes in the top. Use a toothpick or thin skewer to poke a few holes in the top of the risen loaf right before baking. This helps steam escape and prevent gaps in the swirl.
- Have fun with the flavors. For extra flavor and texture, add chopped nuts like pecans or walnuts, raisins, or chocolate chips to the cinnamon-sugar swirl. You can also experiment with different spices like nutmeg or cardamom.
How to Store
Here’s how to keep your bread fresh for days.
To Store: Wrap the cooled bread tightly in plastic wrap or place in an air-tight container and store at room temperature for up to 5 days. For extra moisture, store in the refrigerator overnight after wrapping in plastic wrap.
To Freeze: Wrap the cooled loaf tightly in a layer of plastic wrap. Cover with a layer of aluminum foil or place in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature or in the refrigerator before serving.
To Reheat: Reheat individual slices of bread in the microwave for 20-30 seconds or in a toaster oven or preheated oven at 325°F until warmed through. You can also heat the entire loaf in a loaf pan in the oven for a few minutes.
Cinnamon Swirl Quick Bread
8
servings15
minutes1
hour348
kcalIngredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1/2 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the vanilla.
- With the mixer on low speed, mix in a third of the flour mixture, followed by half of the buttermilk. Repeat, alternating between the flour and buttermilk, ending with the flour. Mix just until incorporated.
- In a small bowl, combine the brown sugar and cinnamon.
- Pour half of the batter into the prepared loaf pan and smooth the top. Sprinkle evenly with half of the cinnamon-sugar mixture. Pour the remaining batter on top and spread evenly. Sprinkle with the remaining cinnamon sugar.
- Using a butter knife, swirl the batter a few times to create a marbled effect. Don’t overmix.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
