There's nothing better than a slice of this Cinnamon Swirl Bread with your morning coffee. Actually, this bread is so good you can eat it all day long!
One of the things I love about making "quick" bread recipes like this one is just how quick they are to make. Pun intended. Since there is no yeast involved, there's no need to rise and proof the dough before baking which means this cinnamon swirl bread is ready in about 1 hour!
The batter for this bread recipe is thicker than your typical cake batter. You might not be able to "pour" the batter into the loaf pan without using a baking spatula or a spoon. If you have a hard time creating the swirls because of how thick it is, I suggest running your knife under hot water or spraying it with a cooking spray which should help some.
Just like most recipes like this one, the glaze is totally optional. My wife loves the glaze on this cinnamon bread but I prefer it without. I'm including the ingredients and method in case you are one of those that like a sweet glaze on their cinnamon bread.
🥛 Buttermilk Substitution
If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Cinnamon Swirl Bread recipe (see recipe card for quantities): All Purpose Flour, White Sugar, Baking Soda, Baking Powder, Salt, Buttermilk, Eggs, Canola Oil, Ground Cinnamon, Powdered Sugar and Milk.
🥣 How to make Cinnamon Swirl Bread
Preheat oven to 350ºF.
In a mixing bowl, combine all purpose flour, 1 cup sugar, baking soda, baking powder and salt. In another bowl, combine the buttermilk, egg and oil. Add to dry ingredients and mix until moistened.
In a small bowl, combine cinnamon and the remaining sugar. Grease a 9x5 loaf pan. Pour half of the batter into the pan. Sprinkle with half of the cinnamon sugar mixture. Carefully spread with the remaining batter and then sprinkle with the remaining cinnamon sugar. Cut through batter with a knife to swirl.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing to a wire rack to cool completely.
In a small bowl, combine the powdered sugar and milk to reach desired consistency and drizzle over the cooled bread loaf.
Cinnamon Swirl Bread
Equipment
- Loaf Pan
Ingredients
- 2 Cups All Purpose Flour
- 1 ¼ Cups White Sugar, divided
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Buttermilk
- 1 Egg
- ¼ Cup Canola Oil
- ½ tablespoon Ground Cinnamon
Glaze
- ¼ Cup Powdered Sugar
- 1 ½ teaspoon Milk, more if needed
Instructions
- Preheat oven to 350ºF.
- In a mixing bowl, combine all purpose flour, 1 cup sugar, baking soda, baking powder and salt. In another bowl, combine the buttermilk, egg and oil. Add to dry ingredients and mix until moistened.
- In a small bowl, combine cinnamon and the remaining sugar. Grease a 9x5 loaf pan. Pour half of the batter into the pan. Sprinkle with half of the cinnamon sugar mixture. Carefully spread with the remaining batter and then sprinkle with the remaining cinnamon sugar. Cut through batter with a knife to swirl.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. If the top of the loaf starts to brown too quickly, tent it with a piece of aluminum foil.
- Cool for 10 minutes before removing to a wire rack to cool completely.
- In a small bowl, combine the powdered sugar and milk to reach desired consistency and drizzle over the cooled bread loaf.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
This bread is very easy to make and is so delicious. Gave half of the loaf to a neighbor who then made it for her family. It is so moist and even after a couple of days it was still moist. I Wrapped the unused portions in foil to keep it fresh. A keeper for sure.