Cinnamon Swirl Quick Bread
This easy cinnamon swirl quick bread is so good! It is ultra-moist with a perfect cinnamon swirl and a crunchy, buttery cinnamon top.
Meet your new favorite quick bread recipe! A simple vanilla quick bread batter is transformed into something exceptional with that sweet cinnamon ribbon (and don’t even get me started on the cinnamon crunch topping!).
Why You’ll Love This Quick Bread Recipe
This cinnamon swirl quick bread is exceptionally delicious. Everyone goes wild for it! It must have something to do with that lovely cinnamon ribbon cutting straight through the center of the bread. Oh, and the buttery cinnamon top!
Here are a few reasons why this bread is worth making:
- The bread is easy to make. The batter is a one-bowl recipe that can be mixed together by hand.
- With the simple instructions in the recipe, achieving the perfect cinnamon swirl is quick and doable.
- The baked cinnamon swirl bread stays soft and moist for several days.
- The recipe can easily be doubled (and there are instructions in the notes section for baking in mini loaf pans).
Important Ingredients Notes
As noted above, this recipe is not complicated. It comes together really quickly! Below are a few ingredients notes to ensure the bread turns out perfectly:
- Granulated sugar: This is used both in the batter and in the cinnamon/sugar mixture that is mixed together for the cinnamon swirl and the topping.
- Milk: I use 2% milk in this recipe and recommend using at least 1%, 2% or whole milk, and avoid using skim milk.
- Sour cream: I recommend using full-fat sour cream for optimal texture and moistness in the bread.
- Oil: Vegetable or canola oil (or another neutral-flavored oil) work best in this recipe.
- Egg: Believe it or not, the size of the egg matters. Use a large egg (it should weigh 50 grams out of shell). Using too large or too small of an egg can affect the outcome of the bread.
- Flour: I use unbleached all-purpose flour for this recipe. Subbing in other types of flour (bread flour, whole wheat flour) may affect the overall texture/softness of the bread.
- Butter: That tiny bit of butter drizzled on top of the bread before baking makes a huge difference and helps caramelize the crunchy cinnamon topping.
Substitution: You can substitute 1 cup buttermilk in place of the 1/2 cup milk + 1/2 cup sour cream. The crumb is a bit tighter with the milk/sour cream, but the bread is ultra-moist and delicious either way.
How to Get The Perfect Cinnamon Swirl
It’s important to note that you don’t want to over swirl the batter! Doing so may cause the cinnamon mixture to sink to the bottom and/or create cinnamon speckles throughout the loaf rather than a cinnamon swirl.
To achieve the perfect cinnamon swirl:
- Layer half the batter followed by 1/4 cup of the cinnamon sugar mixture.
- Spread the remaining batter on top of the cinnamon and sugar.
- Sprinkle the remaining cinnamon and sugar on top of the batter.
- Use a butter knife to draw three diagonal lines in the batter starting at the top left corner.
- Repeat the pattern starting at the bottom left corner (so the lines cross each other).
Don’t over think the swirling! If the pattern doesn’t make sense, just make a few gentle slashes throughout the batter and call it good.
A Few Last Notes
Keep in mind that this bread won’t dome quite like other quick breads. It stays relatively flat and the top is layered with bubbles and swirls of crunchy cinnamon topping.
Because the top of the bread has some crunch to it, for neat slices, use a sharp serrated knife and gently cut through the corner edge of the bread before drawing the knife across to cut all the way through each slice.
I have made this bread multiple times over the last few weeks for different gatherings, and it is a slam dunk hit every time. It is a wonderful quick bread if you need a different (delicious!) flavor variation from classic banana bread, pumpkin bread, or any of those more common quick bread recipes.
One bite and you’ll understand the appeal. The crumb is perfectly moist, lightly sweet, and absolutely delicious with the contrasting sweet cinnamon swirl and crunch. I hope you love it!
Cinnamon Swirl Quick Bread
Ingredients
Bread Batter:
- ¾ cup (160 g) granulated sugar
- ½ cup (125 g) milk (preferably not skim milk – I use 2% milk)
- ½ cup (120 g) sour cream (see note)
- ⅓ cup (70 g) vegetable or canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (249 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar + Topping:
- 6 tablespoons (80 g) granulated sugar
- 2 ½ teaspoons ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 1/2-X4 1/2-inch loaf pan with nonstick cooking spray. Optional: line pan with parchment and grease parchment.
- For the batter, in a large bowl, add the sugar (3/4 cup), milk, sour cream, oil, egg, and vanilla. Mix well.
- Add the flour, baking powder, baking soda and salt. Mix until no dry streaks remain (don't over mix).
- For the cinnamon and sugar, in a small bowl, mix the granulated sugar (6 tablespoons) and cinnamon together until well-combined.
- To assemble, spread half of the batter in the prepared loaf pan. Sprinkle 1/4 cup of the cinnamon/sugar mixture over the batter.
- In large spoonfuls, dollop the remaining batter over the cinnamon and sugar. Spread evenly.
- Sprinkle remaining cinnamon and sugar (about 2 1/2 tablespoons) evenly over the top of the batter.
- Draw a butter knife through the batter in three diagonal lines starting from one corner in a down-up-down pattern and then repeat the pattern one more from an opposite corner so the lines cross each other (see the pictures in the post for a visual). Don't over swirl the batter. It just needs a few slashes for optimal cinnamon and sugar swirling.
- Drizzle the melted butter across the top of the bread.
- Optional: the batter fills an 8 1/2-X4 1/2-inch pan about 2/3 full. If you live at high elevation or are worried about any of the cinnamon topping dripping into your oven while baking, place the loaf pan on a sheet pan to bake. FYI: I live at 2,500 feet elevation, and the bread doesn't overflow/drip in my oven.
- Bake the bread for 50 to 55 minutes. The bread won't dome as much as other quick breads and may be relatively flat across the top, but a toothpick inserted in the center should come out clean or with moist crumbs. Add additional time, if needed.
- Let the bread cool for a few minutes in the pan and then gently turn out (or lift parchment paper to remove) and let cool completely on a cooling rack.
- Because the top of the bread will have some crunch to it, for neat slices, use a sharp serrated knife and gently slice the corner edge of the bread before drawing the knife across to cut all the way through each slice.
Notes
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Recipe Source: from Mel’s Kitchen Cafe
I’ve been waiting for a recipe like this one. It reminded me of a similar loaf I purchased at Costco a few years ago. This recipe is delicious and tasted even better than the Costco variety. Thanks Mel for ANOTHER fantastic recipe that my entire family enjoyed!!
Have a fantastic time with your family this week. Precious days indeed. Savor every moment!
I’ve been waiting for a recipe like this one! Can’t wait to get into the kitchen. Thanks Mel!! Enjoy your time with your family this week. Precious days indeed.