Cinnamon Swirl Quick Bread

Cinnamon swirl quick bread is an incredibly moist sweet bread with the yummiest swirl of cinnamon tucked inside and a crumb topping. This easy quick bread will become one of your favorite things to bake and enjoy!

Cinnamon Swirl Quickbread shown on a white serving platter with cinnamon sticks for decoration

I love quick breads.

They’re easily one of my favorite things to bake.

Just like the name implies, they’re quick and easy.

There’s no proofing or yeast of any kind involved and nothing messy like portioning batter out into cupcake liners or special pans.

Plus, they’re easy to double so you can put the extra loaf in your freezer (if it makes it that far!).

But we don’t stop there.

This dense, delicious loaf is perfect for sharing.

Sharing is caring, right? So make a loaf, and make another to spare.

You’re sure to bring an unexpected bit of ‘sweet’ to someone’s day.

Cinnamon Swirl Quickbread shown on a white serving platter with cinnamon sticks for decoration

Ingredients

You’ll need four sets of ingredients listed below.

For the batter, you’ll need:

  • Flour- Basic all purpose flour works best here.
  • Sugars – you’ll need both granulated sugar and brown sugar.
  • Leavening agents – you’ll need both baking powder and baking soda.
  • Oil – vegetable or canola oil work well.
  • Sour cream – adds moisture and creates a tender crumb
  • Eggs 
  • Vanilla extract – go for real vanilla extract over artificial for the best flavor

a loaf of cinnamon swirl quickbread shown in a loaf pan

For the cinnamon swirl, you’ll need:

  • Sugar – granulated sugar or brown sugar can both work for this.
  • Cinnamon 

For the crumble topping, you’ll need:

  • Flour – All purpose flour is best
  • Sugar – Granulated sugar works for this, but you could sub in brown sugar.
  • Butter – Unsalted butter softened to room temperature.

For the glaze, you’ll need:

  • Powdered sugar 
  • Water

a loaf of cinnamon swirl quickbread shown sliced and served on a white plate

How to Make

To make this yummy quick bread, let’s break it down into several parts:

  • Making the batter
  • Assembling the bread
  • Making the crumb topping 
  • Baking and finishing the bread

Making the batter

Prepare the batter by whisking the flour, granulated sugar, brown sugar, baking powder, and baking soda in a large mixing bowl.

Next, add the oil to the dry ingredients and mix until small lumps begin to form and then add the sour cream, eggs, and vanilla.

The batter will be lumpy and that’s ok!

Don’t overmix.

thick slices of cinnamon swirl quickbread served on a white plate

Assembling the Bread

Once you have the batter made, mix together the cinnamon and sugar for the swirl. Set it aside.

Now, pour the 1/3 of the batter into a foil lined, greased loaf pan. 

Then sprinkle 1/2 of the cinnamon sugar mixture over top of the batter.

Pour and spread another 1/3 of the batter over the cinnamon sugar layer and sprinkle the remaining cinnamon sugar over top.

Then pour and spread the remaining batter over the layer of cinnamon sugar.

Set aside to prepare crumble topping.

Making the Crumb Topping

For the crumb topping, mix together the flour and sugar in a medium mixing bowl.

Then, cut in the butter until coarse crumbs form. 

Once the crumbs are prepared, sprinkle the topping evenly over the batter.

a loaf of cinnamon swirl quickbread shown sliced and served on a white plate

Baking and Finishing the Bread

Place the pan in the oven and bake at 350 degrees for 60 to 70 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Remove the bread from the oven and allow it to cool just slightly.

Once it is slightly cool, use a fork to whisk together the water and powdered sugar together until a thick glaze forms.

Finally, pour the glaze over the bread.

Allow it to cool, remove the bread from the pan, and serve.

Storing

You can store the bread on the counter for about 5 to 7 days.

To store, allow the bread to cool completely and then wrap the bread tightly in several layers of plastic wrap. Y

ou could also place the bread in an airtight container.

This bread also freezes well.

If you want to freeze it, bake as instructed above but don’t add the glaze.

Instead, allow it to cool and wrap it in several layers of plastic wrap and then wrap the whole thing in aluminum foil.

You can freeze it for up to 6 months.

Allow it thaw on the counter before serving and glaze the bread prior to enjoying.

thick slices of cinnamon swirl quickbread served on a white plate

Tips and Tricks

  • Don’t forget to use foil and grease to help remove the bread from the pan.
  • If you want to freeze it, skip the glaze and make the glaze fresh when you are ready to serve the bread.
  • Lightly toast a slice and top with a pad of butter to serve as tasty breakfast.

Other quick breads you might like

This cinnamon swirl quick bread is one of my family’s favorite sweet breakfasts and snacks.

Make this the next time you want to satisfy your sweet tooth.

Do you love quick breads?

Check out these other quick bread and muffin recipes:

And just in case you thought all quick bread’s must be sweet, don’t miss out on our recipe for a scrumptious cheesy beer bread!

If you’ve tried this CINNAMON SWIRL QUICK BREAD, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Cinnamon Swirl Quickbread shown on a white serving platter with cinnamon sticks for decoration

Cinnamon Swirl Quick Bread

Cinnamon swirl quick bread is an incredibly moist sweet bread with the yummiest swirl of cinnamon tucked inside and a crumb topping. This easy quick bread will become one of your favorite things to bake and enjoy!
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Course: Bread, Breakfast, Brunch, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 841kcal

Ingredients

  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup vegetable or canola oil
  • 1 cup sour cream
  • 3 eggs beaten
  • 2 tsp vanilla extract

For the Cinnamon Swirl:

  • 2/3 cup sugar
  • 1 tbsp cinnamon

For  Crumble Topping:

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup butter softened
  • 1 tsp cinnamon

For Glaze:

  • 2/3 cup powdered sugar
  • 1 1/2 tbsp water

Instructions

  • In a large mixing bowl, mix together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, and baking soda.
  • Add the oil and mix until small lumps begin to form. Add the sour cream, eggs, and vanilla. Mix JUST UNTIL batter forms (do not over mix). The batter will be lumpy, and that’s okay.
  • Mix together the 2/3 cup sugar and 1 tbsp cinnamon.
  • Pour and spread 1/3 of the batter into the prepared loaf pan (Line a 9x5x3 loaf pan with foil and lightly grease) . Sprinkle 1/2 of the cinnamon sugar mixture over top.
  • Pour and spread 1/3 of the batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar over top.
  • Pour and spread the remaining batter over the layer of cinnamon sugar. Set aside to prepare crumble topping.

For crumble topping:

  • Mix together the flour and sugar in a medium mixing bowl. Cut in the butter until a crumble forms (I like to use my fingers about halfway through the “cutting”).
  • Sprinkle the crumble over top of the bread batter.
  • Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

For the glaze:

  • Use a fork to whisk together the water and the powdered sugar until thick glaze forms. Drizzle over the freshly baked bread

Notes

  • Don’t forget to use foil and grease to help remove the bread from the pan.
  • If you want to freeze it, skip the glaze and make the glaze fresh when you are ready to serve the bread.
  • Lightly toast a slice and top with a pad of butter to serve as tasty breakfast.
recipe adapted from Something Swanky

Nutrition

Calories: 841kcal | Carbohydrates: 122g | Protein: 9g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 320mg | Potassium: 266mg | Fiber: 2g | Sugar: 79g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg

 

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