I can’t think of a sweet bread that tastes more like my childhood than this cinnamon swirl bread. I am pretty sure that my mom made this more than any other treat for us while we were growing up. My Mom has been making this loaf since the 1980s!
Why I Think You’ll Love This Recipe
- It’s super easy to make, which is why I am sure my mom made it so much. You literally put all of the ingredients into a bowl and mix them together for the bread. No mixer is needed!
- The cinnamon swirl throughout the loaf is what really makes it spectacular!
Cinnamon Swirl Bread
Nothing beats a good quick bread recipe when you want something sweet that can also be a quick breakfast or snack. I have many quick bread recipes on my website, from banana bread, to carrot bread, to apple bread! They are probably one of my favorite sweet treats to bake and the reason is right in the name – quick bread. These breads are always so easy and so quick to make.
The Cinnamon Swirl
The cinnamon topping is not really a topping, as much as it’s a delicious sugary butter mixture that you swirl through the middle of the loaf, adding a delicious little surprise to the top part of the loaf! If you swirl it deeper into the batter, you will get the swirl throughout more of the bread.
How to Freeze Quick Bread
- Bake and then cool the loaf of bread completely. It can’t be the slightest bit warm, or it will have moisture that will affect how it freezes.
- Wrap the cooled bread in plastic wrap, making sure that it’s a couple of layers and tightly wrapped around the bread.
- Wrap in aluminum foil next, making sure that there is a layer all around.
- Place in a freezer safe plastic bag and seal shut.
- If desired, write the name of the bread on the bag. Freeze for up to 3 months.
- To use, simply defrost at room temperature for a few hours, then remove the wrapping and slice.
Use Sour Milk or Buttermilk
This is the BEST way to use up sour milk in your fridge because you can’t do much else with it safely. However, you can use slightly soured milk safely in your baking. This is an excellent way to use something that otherwise would be thrown out. Waste not, want not.
Maybe that’s why my mom used this recipe all the time when we were kids. The original recipe calls for buttermilk, but soured milk works perfectly. You make homemade buttermilk as well.
Happy Baking, Babes!
Love,
Karlynn
More Delicious Quick Bread Recipes
Cinnamon Swirl Bread
Ingredients
- 2 cups all purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla
Cinnamon Topping
- 1/2 cup white sugar
- 4 teaspoons cinnamon
- 2 tablespoons salted butter softened
Instructions
- Pre-heat your oven to 350 degrees F.
- Grease a 9 x 5-inch loaf pan.
- In a small bowl mix together all topping ingredients (you can double the amounts if desired for more cinnamon swirl).
- In a large bowl combine all the cake ingredients and mix until well combined.
- Transfer the batter to the prepared baking dish.
- Sprinkle the topping mixture over the batter, then run through with a knife to create a swirl pattern.
- Bake for about 45 minutes, or until the cake tests done.
Nutrition
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Cindy Kennedy-Noel says
Loved the loaf. Came out of the oven looking beautiful! Cooled it went back and one area had collapsed. Imagine my horror. Upon cutting we found that the swirl mixture had sunk to the middle causing a wet spot that did not show up on my tester tool. Will definitely make it again. But how do I keep this from happening again?
Mab says
How much sour cream do you use as a replacement for the buttermilk?
Carol says
WOW!!! Made two of these beauties!!! Used two loaf pans…not one. (Can also be made in a bigger loaf pan…so it doesn’t overflow…if the batter comes to the top..ya just gotta know..it’s gonna overflow!!!)
Sooooooo GOOD & no problem with overflowing, etc..etc..
Gone in a matter of hrs..as we shared them…
If you love cinnamon they way we do & our friends as well…you have got to try this recipe!!
Thanks Karlynn! Luvin a lot of your recipes!!
P.S….Can I use Imperial Margarine blocks instead of butter in the P.B. cookie recipe??
Carol says
WOW!!! Made two of these beauties!!! Used two loaf pans…not one. (Can also be made in a bigger loaf pan…so it doesn’t overflow…if the batter comes to the top..ya just gotta know..it’s gonna overflow!!!)
Sooooooo GOOD & no problem with overflowing, etc..etc..
Gone in a matter of hrs..as we shared them…
If you love cinnamon they way we do & our friends as well…you have got to try this recipe!!
Thanks Karlynn! Luvin a lot of your recipes!!
Sandra Boos says
Too much batter for the suggested pan size. Overflowed!!
Mr. Kitchen Magpie says
I’m unsure how that happened unless you used too much of one of the ingredients? As you can see, this recipe is several years old and you are the first person to have had this issue. Sorry to hear that!
Sandra Boos says
I baked in a 9” x 5” loaf pan. There was too much batter for the pan and it overflowed all over the oven. What a mess😣
Carrie says
It was tastey but kinda dry
Jill Armstrong says
I made this on the weekend – an instant hit
The Kitchen Magpie says
Awesome to hear!!
Mary Ann Hyndman Smith says
I made this delicious loaf, using homemade oat flour, soured cashew milk , Natural Pastures Cultured Butter and Good cinnamon!
Really delicious! Thanks for posting the recipe!