Delicious cinnamon swirl bread is simple enough for a family breakfast but eloquent enough for gifting. Just follow these easy step by step photo instructions.
Editor’s Note: Originally Published February 6, 2013. Updated with expanded discussion and updated photos.
A super easy quick bread recipe for the non-skilled baker out there. Make something special for the whole family today.
Adapted from a Taste of Home, this recipe uses only things I always have on hand. I love no special shopping. The swirl gives it a special touch.
The model recipe was almost a loaf of sugar, so a few adjustments have been made. I have expanded the instructions and simplified.
My Rating
It is a nice sweet 4.
Pro Tips: Recipe Notes on Cinnamon Swirl Bread
What is a quick bread?
Quick bread is a bread product that uses leavening agents other than yeast or eggs usually baking soda or baking powder.
The texture of quick bread is very different than a yeast-leavened bread. A quick bread has more of a muffin-like texture vs. the gluten texture of yeast bread.
Common quick breads include banana, soda, and beer bread, biscuits, cornbread, muffins, pancakes, scones, and even cookies.
Making the Swirl
This is the part most people will worry about. Just don’t over mix this.
With the handle of a knife or something about 1/4 inch thick, start at one corner and cut with a Z like motion across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Storage of Cinnamon Swirl Bread
Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Other Quick Breads
Old Fashioned Banana Nut Bread
Beer Bread
Blueberry Banana Bread
Preheat oven to 350, not convection.
Prep a loaf pan with a little butter.
In a large mixing bowl, combine AP flour, sugar, baking powder, salt, and cinnamon. Mix well.
Make cinnamon sugar a small bowl, combine 1/3 cup sugar and 1 1/2 teaspoon cinnamon. Mix well.
In a third bowl, combine 1 cup milk, 1/4 cup oil, and 1 egg. Whip together.
Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
Put half the batter into the prepped pan. Level that layer. Spread the cinnamon-sugar mix over that layer then cover with the other half of the batter.
Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.
Bake until a toothpick near the center comes out clean. About 45 minutes. Let the loaf cool in the pan for 10 minutes then move to a cooling rack. Drizzle the glaze over loaf.
Beautiful…
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Cinnamon Swirl Bread
Delicious cinnamon swirl bread is simple enough for a family breakfast but eloquent enough for gifting. Just follow these easy step by step photo instructions.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings/Adjust Amount: 12 slices
12
Ingredients
- 2 cups AP flour
- ¾ cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1 cup milk
- 1/4 cup oil
- 1 egg
Cinnamon Sugar
- ⅓ cup sugar
- 1 ⅓ teaspoon cinnamon
Glaze
- 1/4 cup powdered sugar
- 2 teaspoons milk
Instructions
-
Preheat oven to 350, not convection. Prep a loaf pan with a little butter.
-
In a large mixing bowl, combine 2 cups AP flour, ¾ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt and 1 teaspoon cinnamon. Mix well.
-
In a small bowl, combine ⅓ cup sugar and 1½ teaspoon cinnamon. Mix well.
-
In a third bowl, combine 1 cup milk, ¼ cup oil, and one egg. Whip together.
-
Mix wet into dry. The egg/milk mix into the flour/sugar mix. Mix to combine completely but do not over mix.
-
Put half the batter into the prepped pan. Level that layer. Spread the cinnamon sugar mix over that layer then cover with the other half of the batter.
-
Time to swirl. With the handle of a knife or something about 1/4 inch thick, start at one corner and cut Z like across the pan 5-6 times and then back long way 3-4 times. Be sure to get close to the edge.
-
Bake until a toothpick near the center comes out clean. About 45 minutes. Let loaf cool in the pan for 10 minutes then move to cooling rack.
-
Combine 1/4 cup powdered sugar with 2 teaspoon milk to make the glaze.
-
Drizzle the glaze over loaf.
Recipe Notes
Pro Tips
- This can stick to the pan. A good coat of butter on a non-stick or glass pan is best. If not non-stick or glass, then a light dusting of flour on top of the butter coat.
- Use aluminum-free baking soda.
- Do not overdo the swirl and be sure the layer of cinnamon sugar is covered by batter.
- Apply the glaze when the bread is still a bit warm.
- Good at stored airtight at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 3-4 months.
Nutrition Facts
Cinnamon Swirl Bread
Amount Per Serving
Calories 211 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 14mg5%
Sodium 113mg5%
Potassium 160mg5%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
Vitamin A 61IU1%
Calcium 78mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published February 6, 2013