Adapted from my orange cranberry bread, this vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. You only need a handful of very basic ingredients and there’s no mixer required. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!
Do you ever get the baking itch? (Of course you do, why am I even asking?!) But what about the desire to make something truly warm, cozy, and comforting? Where not only that first bite soothes the soul, but the smell of it baking is satisfying too. My cinnamon swirl quick bread checks all those boxes.
In terms of texture, it’s not quite as dense as pound cake, but it’s definitely heavier than vanilla cake. I like to compare it to apple cinnamon bread and cinnamon swirl banana bread, only without the apples or bananas.
Cinnamon Swirl Apple Bread
Have you ever made my cinnamon swirl chocolate chip bread? Today’s recipe is a lot like it, only minus the chocolate chips.
I swapped the 1 cup of buttermilk for sour cream and milk. I wanted a slightly denser crumb, while keeping each bite totally tender and soft. Sour cream is a magical ingredient in cakes, cupcakes, breads, muffins, and more. I found that 1/2 cup sour cream and 1/2 cup milk made the bread a little too dry and dense, but 1/3 cup sour cream and 2/3 cup milk was perfect. Brown sugar can weigh down the bread, so I used all regular white sugar. I also increased the vanilla extract and the amount of sugar in the cinnamon swirl. (Thicker swirl!) All of these small changes made a very big difference and you can see similar variations with my orange cranberry bread and peach bread recipes!
To assemble the cinnamon swirl, layer half of the bread batter into your greased loaf pan. Top with almost all of the cinnamon sugar (as noted in the written recipe below, reserve 2 Tablespoons for the topping). Pour and gently spread the remaining batter on top. Sprinkle with remaining 2 Tablespoons of cinnamon sugar, then use a knife to swirl.
Cinnamon Scone Bread Recipe
Yes! For an extra thick cinnamon sugar swirl inside, we need an extra amount layered in. There’s A LOT. If you’re looking to spice up the flavor, try using a chai spice blend instead. Check out my white chocolate chai snickerdoodles and use the sugar/chai spice “topping” as the filling here. (Still reserving 2 Tablespoons of it for this bread’s topping.) There are more flavors and variations listed in the recipe notes below.
One of my favorite parts is the cinnamon sugar around the edges. Some of the cinnamon sugar from the center may seep out, creating an irresistible crisp/chewy crust.
Baker’s Tip:Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.
Easy Cinnamon Swirl Quick Bread
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis EASY Cinnamon recipe is made with no yeast. It smells so divine when it’s in the oven, there’s only one thing that can top it:that momentwhen you cut yourself athick slice while it’s still warm, slather it with butter and take that first bite…..
I bet it’s quicker for you to get this in the oven than to pop up to the shops for a loaf of cinnamon bread.
Cinnamon Raisin Oatmeal Quick Bread
I promise there is nothing tricky about this recipe, and it’s actually quite forgiving.Once I only used 2 cups of flour instead of 2 1/2 cups(sometimes I over estimatemy multi tasking capabilities!) and itstill came out pretty much perfect.Not quite as tall, but other than that, it was pretty muchthe same.
I use brown sugar instead of white, I swap the sour cream for yoghurt. If you don’t have baking soda, just use more baking powder and while it won’t rise quite as much, it will still rise well.
Usually quick breads are either moist or they are not as moist but have a lovely buttery flavour. Thereason for this is that in baked goods (muffins, cakes etc), butter provides flavour but not moistness, and oil makes things moist but doesn’t add flavour.
Cinnamon Quick Bread
So myEasy Cinnamon Bread is a bit different because it’s super moist fromthe batter which is made with just oil, but you get delicious buttery flavour from the cinnamon-sugar-butter sludge (seriously, someone help me, there’s gotta be a better word!) that is dolloped into the batter.
Lastly, quick word of advice:do not stress about the swirl patterns!! Every time I make this Easy Cinnamon Bread, it comes out differently.
When the swirls aren’t so spread out i.e. thicker strips of cinnamon in the bread, then you get these amazing more concentrated patches of buttery-cinnamon-sugar which reminds me of cinnamon rolls.
Cinnamon Swirl Bread (easy Quick Bread Recipe)
Recipe video above.Easy to make, this easy Cinnamon Swirl Quick Bread is made without yeast! It's super moist - and stays moist for days afterwards - it tastes buttery and you get gorgeous pockets of sweet sticky cinnamon sugar!
1. You can substitute the sour cream with yoghurt. Full fat Greek or other non sweetened yoghurt is best, but even a low fat one will work.
2. Don't stress if you don't get lots of swirls. I was actually undecided whether to do swirls like you see in the photos, or a thick strip of cinnamon sugar in the middle because that concentrated buttery cinnamon sugar is SO GOOD! So whether you get swirls or end up with larger pockets, it's a win either way (swirls look better but I swear larger pockets taste better!).
Cinnamon Sugar Bread
Quick note: The reason I cover the cinnamon sugarwith batter rather than having swirls on the surface is because thecinnamon sugarwill burn if it's exposed on the top of the bread for whole time it's baking. It's ok if some bursts through while baking, you just don't want any of it on top when you first put it in the oven. Hence why I do swirls BEFORE covering with batter.
3. Baked goods like this are always best served on the day of making it, but this keeps exceptionally well because it is so lovely and moist. Store at room temperature in an airtight container for up to 3 days. Also freezes great!
4. Feel free to add raising, other dried fruit, raspberries, blueberries, nuts, choc chips etc. The batter is quite thick so they will disperse well once baked (with thin batters, they sink).
Cinnamon Swirl Banana Bread
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Cinnamon Swirl Quick Bread lives up to its name in flavor, beauty and speed. It’s a deeply cinnamony, satisfyingly spiced bread that makes its way with ease from the breakfast table to the afternoon snack plate.
If you or your family love the occasional cinnamon roll or donut hole as a breakfast treat, you’ll absolutely love this Cinnamon Swirl Quick Bread.
We devoured our first loaf plain for breakfast and a few snacks here and there. The second loaf went to a neighbor as a welcome-to-the-neighborhood gift. The third loaf stayed home and was slathered with low-fat cream cheese for breakfast, sneaked its way into some lunch sacks, and even appeared with fruit for dessert.
Cinnamon Bread Recipe
I’ll note that this is a from-scratch pantry bread, as well, which is important these days. You’ll likely have every single ingredient on hand already.
2. Mix up the batter and pour a layer into the pan. Mix up the cinnamon sugar mixture and pour a layer over the batter. Repeat.
6. For best slicing, wait a day to cut into it. It will be hard to wait. I forgive you if you don’t.
Apple Cinnamon Bread Recipe
1. Does it matter what sort of cinnamon I use? I encourage you to use Saigon or Vietnamese Cinnamon, because I find it the most pungent, strongest, richest and sweetest, but I always say, “Use what you have, or what you prefer.” If you know you prefer Korintje cinnamon (more mellow) or Ceylon cinnamon (less strong, no bite), go for it. And if you find a jar or metal container of cinnamon in the store that is just labeled “ground cinnamon, ” you’ll be absolutely fine. This is not a bread that puts on airs.
2. What kind of milk can I use? I usually bake with low-fat cow’s milk because that’s what I have on hand, but feel free to use full-fat milk, or any of the unsweetened non-dairy milks you prefer.
3. Why do you call for olive oil? I really like the way light flavored olive oil bakes up
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