Adapted from my orange cranberry bread, this vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. You only need a handful of very basic ingredients and there’s no mixer required. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!
Do you ever get the baking itch? (Of course you do, why am I even asking?!) But what about the desire to make something truly warm, cozy, and comforting? Where not only that first bite soothes the soul, but the smell of it baking is satisfying too. My cinnamon swirl quick bread checks all those boxes.
This Cinnamon Swirl Quick Bread Is:
- Melt-in-your-mouth soft & moist
- Vanilla & cinnamon flavored (even better with vanilla icing on top!)
- Very easy to make, no mixer needed
- Layered with an extra thick cinnamon swirl
- Covered with a crackly cinnamon sugar crust
In terms of texture, it’s not quite as dense as pound cake, but it’s definitely heavier than vanilla cake. I like to compare it to apple cinnamon bread and cinnamon swirl banana bread, only without the apples or bananas.
Cinnamon Swirl Quick Bread Video Tutorial
Have you ever made my cinnamon swirl chocolate chip bread? Today’s recipe is a lot like it, only minus the chocolate chips.
Gasp! I know! But hear me out.
I swapped the 1 cup of buttermilk for sour cream and milk. I wanted a slightly denser crumb, while keeping each bite totally tender and soft. Sour cream is a magical ingredient in cakes, cupcakes, breads, muffins, and more. I found that 1/2 cup sour cream and 1/2 cup milk made the bread a little too dry and dense, but 1/3 cup sour cream and 2/3 cup milk was perfect. Brown sugar can weigh down the bread, so I used all regular white sugar. I also increased the vanilla extract and the amount of sugar in the cinnamon swirl. (Thicker swirl!) All of these small changes made a very big difference and you can see similar variations with my orange cranberry bread and peach bread recipes!
Best Ingredients to Use & Why
- Flour: All-purpose flour is the base of this quick bread recipe.
- Salt & Baking Soda: Flavor & rise.
- Vanilla Extract: You’ll appreciate the simple, yet unbeatable flavor of vanilla in the bread itself. If you have homemade vanilla extract on hand, use it here.
- Egg: One egg binds everything together.
- Sugar: You need sugar for both the bread batter and the cinnamon swirl.
- Sour Cream: We use sour cream for moisture and tenderness, but also because its lactic acid helps the baking soda do its job. This powerhouse ingredient plays the same important role in coffee cake, too (which you’ll love just as much as this bread!).
- Milk: Whole milk is best, but you can use a lower fat or nondairy milk in its place.
- Oil: While butter provides unbelievable flavor, nothing beats the moisture that oil provides. We use oil in this quick bread recipe (and others like strawberry bread, pumpkin bread, and lemon poppy seed bread) to produce a moist bread. Plus, the cinnamon sugar swirl and vanilla extract both provide a lot of flavor.
Extra Thick Cinnamon Swirl
To assemble the cinnamon swirl, layer half of the bread batter into your greased loaf pan. Top with almost all of the cinnamon sugar (as noted in the written recipe below, reserve 2 Tablespoons for the topping). Pour and gently spread the remaining batter on top. Sprinkle with remaining 2 Tablespoons of cinnamon sugar, then use a knife to swirl.
As you layer in all that cinnamon sugar filling, you’ll question the amount. Really? This much cinnamon sugar? Yes! For an extra thick cinnamon sugar swirl inside, we need an extra amount layered in. There’s A LOT. If you’re looking to spice up the flavor, try using a chai spice blend instead. Check out my white chocolate chai snickerdoodles and use the sugar/chai spice “topping” as the filling here. (Still reserving 2 Tablespoons of it for this bread’s topping.) There are more flavors and variations listed in the recipe notes below.
One of my favorite parts is the cinnamon sugar around the edges. Some of the cinnamon sugar from the center may seep out, creating an irresistible crisp/chewy crust.
Looking for a yeasted cinnamon swirl bread? See my homemade cinnamon swirl bread.
How to Freeze Quick Bread
Freezing quick breads is a lot like how to freeze cakes.
- Step 1: Bake and completely cool quick bread.
- Step 2: Once the bread cools completely, wrap it in Press & Seal or plastic wrap. From one baker to another—Press & Seal is the best product for wrapping baked goods. I find regular plastic wrap too thin, clingy, and frustrating. It definitely works, but Press & Seal is easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)
- Step 3: Write the type of bread and use-by date on a large piece of aluminum foil. For best taste and texture, don’t freeze quick bread for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes.
- Step 4: Wrap the bread in the aluminum foil and place in the freezer. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil.
- Step 5: Freeze for up to 3 months. To thaw, transfer the frozen bread to the refrigerator one day before serving. Sometimes I forget and just let the bread thaw at room temperature for several hours, but it’s better to thaw at a slower rate in the refrigerator. Make sure you thaw bread while it’s still in the wrapping. Don’t unwrap before thawing.
Baker’s Tip: Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.
See Your Cinnamon Swirl Quick Bread!
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PrintCinnamon Swirl Quick Bread
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vanilla flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.
Ingredients
Cinnamon Swirl
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon ground cinnamon
Bread
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature*
- 2/3 cup (160ml) whole milk, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- optional: vanilla icing
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×5-inch or 8×4-inch loaf pan with nonstick spray.
- Cinnamon Swirl: Mix the 1/2 cup (100g) granulated sugar and 1 Tablespoon of ground cinnamon together.
- Bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
- Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). It’s a very thick layer of cinnamon sugar. Carefully pour/spread remaining batter evenly on top. The top layer of batter will want to stick to the cinnamon sugar filling, making spreading a little tougher to do, but use a spoon to carefully spread it out as best you can. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial below. Avoid over-swirling, which will mix the layers together too much.
- Bake the bread for 50-65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Bread baked in an 8×4-inch pan takes closer to 65 minutes. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Bake time varies between ovens. Remove from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. After that, remove the bread from the pan and let it cool directly on a wire rack.
- Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, you can freeze the glazed or unglazed bread for up to 3 months. See details above the recipe. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing (if needed) and serving.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or 8×4-inch Loaf Pan | Glass Mixing Bowls | Whisk | Cooling Rack
- Sour Cream & Milk: I adapted this recipe from my cinnamon swirl chocolate chip bread recipe. Instead of 1 cup of buttermilk as I do in that batter, I used a mix of sour cream and whole milk here. The crumb is tighter and more tender—you’ll love it. Using all milk creates a thinner batter that can overflow and take much longer to bake. That being said, feel free to use 1 cup of buttermilk instead of the sour cream and whole milk option here. See recipe notes in the chocolate chip bread about using a DIY sour milk option. I don’t recommend a lower fat or nondairy milk here, though you can use it in a pinch. The bread won’t taste as rich and moist.
- Optional Additional Flavors: Feel free to use the chai spice swirl noted above. Or add 1 cup of peeled, chopped apples to the bread batter or even 1 cup of raisins, chopped walnuts or pecans, or dried/fresh/frozen (do not thaw) cranberries. You can also add 1 Tablespoon of fresh orange zest to the bread batter OR cinnamon sugar swirl. Also, the orange glaze from this cranberry bread would be delicious on this bread.
- Muffins: Grease a 12-count muffin pan or line with liners. You will need a 2nd pan for 2 additional muffins as this recipe yields around 14. (Or bake in batches.) Prepare cinnamon swirl and batter in steps 2 + 3. Spoon batter evenly into liners, filling each halfway. Sprinkle each with a heaping spoonful of cinnamon sugar. Top with more batter, filling to the top. Sprinkle each with a dusting of cinnamon sugar. Use a knife to swirl the batter/cinnamon sugar in each. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 14 muffins.
- Mini Loaves: Grease a mini loaf pan. Prepare cinnamon swirl and batter in steps 2 + 3. Spoon batter evenly into greased cups, filling each halfway. Sprinkle each with a heaping spoonful of cinnamon sugar. Top with more batter, filling to the top. Sprinkle each with a dusting of cinnamon sugar. Use a knife to swirl the batter/cinnamon sugar in each. Bake at 350°F (177°C) until a toothpick inserted in the center comes out clean. Bake time and yield depends on the size of your mini loaf pan.
Hi Sally, Sounds delicious and am now suffering from what you said ,the Baker’s itch. And this feels like a perfect cure for it. Waiting for next weekend to make this awesome dessert. Do you think ap flour can be subbed with whole wheat in this?
Hi Ami, You can try it but the bread will taste pretty heavy.
I made this recipe for a family gathering on Labor Day It was a huge hit!! So easy and delicious!!!!! Going to try it with local apples.
I know it’s a great recipe when my dad takes a second serving when I didn’t even get one yet. I didn’t have any sour cream on hand, instead I used 1/3 cup plain yogourt & 2/3 cup homemade buttermilk.it came out beautifully!
Sunday morning: I wake up a little earlier than kids and husband , I baked this cinnamon bread and it was ready for breakfast! I wish I woke up one day smelling such a marvellous cinnamon flavour Thanks Sally , forever your fan❤️
I made this yesterday and it tastes fantastic! I really want to make this again and add different things, nuts, chocolate chips, some diced apples, and things I probably haven’t thought of yet. I am a huge fan of cinnamon and this bread has such a great cinnamon taste.
This bread is great! Thanks for the recipe, Sally!
Super quick, super easy! I made one cranberry orange loaf and one with raisins and almond extract. I froze the second and the first, well, I don’t even know what happened to it; I turned around for half a second when I looked back there was nothing but crumbs!
This was easy to make and so delicious! Your recipes never disappoint!
So delicious Sally!! I thought it had quite a bit of sugar so I made it for dessert with the glaze and it was the perfect fall treat! You can never go wrong with cinnamon!
This recipe was so simple and so delicious! Added some chai spice to the mix and was just perfect!
This recipe, although called a quick bread, was really more like a breakfast cake. Moist, tender and full of cinnamony deliciousness, it would be a great addition to Sunday brunch or with a cup of tea during an afternoon break. I had it out to stave off the first morning hunger while I was making breakfast. Half of it was gone in a flash! Five stars all around!!
Delicious! And definitely a quick bread. I made it late in the afternoon so it was still warm after dinner and perfect with a cup of tea. And I agree with the chewy sides from the cinnamon and sugar seeping out a little bit. Thanks for another great recipe.
This truly was a QUICK bread. Easy to make and delicious. My only issue was that my family felt like it needed more cinnamon but then again my household LOVES cinnamon. This bread didn’t last 2 days and that was without icing. The middle was perfectly moist, thanks to that sour cream and the top was crispy from the sugar and cinnamon swirl. Highly recommend people to try this out.
What vanilla icing recipe do you use?
Hi Lauryn, we recommend this vanilla icing!
Delicious recipe! I loved how quickly it came together and of course how amazing the house smelled. I’ll have to try this with apples next! Thanks for the recipe!
The taste of this reminded me a lot of coffee cake. I baked mine in 3 mini loaf pans for 35 minutes and they turned out quite well!
Wow! This recipe was a hit in my house! It is a perfect recipe for welcoming fall and will definitely be on repeat as the weather continues to get cooler!
This recipe is awesome. It was delicious and the whole family loved them. I didn’t have oil so I used a banana but I will definitely make them again when we have oil. Thank you for the recipe!
This bread was so simple and so delicious! I made it as a treat for the kids first day of school. I knew the morning would be hectic so I made it after dinner the night before and just did the icing in the morning. So good!
Delicious! It’s not too sweet (I didn’t too with icing), and it’s moist and soft and love the little crunch on top. I baked in a Pyrex, so I lowered the temp to 325. Definitely a keeper!
Made this delicious bread for our family’s September birthday celebrations. Everyone loved it! Thank you for the recipe…great baking challenge
2nd go around on this month’s challenge, with two changes.
Made a blueberry one this time and made it in mini-loaf pans.
If this helps anyone, my pans were 5.75″ (15cm) x 3″ (8cm). I used three of them. Took about 35mins to bake. Mind you, my oven is off, but I’m used to it. I used frozen (store bought) berries. I did coat in flour, but they still sank.
Will be making again. Just have to come up with what flavor.
Thanks Sally for such a good, easy recipe.
I love any recipe that can be whisked together! This bread is delicious and the vanilla icing puts it over the top. I made two loaves so I could test a piece before I brought the other to a family dinner. I’m so glad I did! This recipe is a keeper!
A very QUICK and tasty bake. Quite reminiscent of a coffee cake really. I really like the fact that it is adaptable to different sizes and shapes. Very cool.
Anything with cinnamon always catches my attention! The thicker cinnamon swirl in the center definitely gives a little extra sweetness in each bite. Easy to make and even better to eat!
Super easy and delicious! My kids (and I) devoured it. I made it exactly as written and it was excellent! Can’t wait to make it again or try as muffins!
This bread is so delicious! It made my whole house smell incredible and we devoured it in one day. Great recipe!!
Made this with my 5 year old and it was easy to make and delicious. After it cooled, it was a bit dry. My friend baked this the same day and had similar results. Maybe I need to cook it a few min less? I will make it again and tweek it to my oven
Hi Hallie! What a fun recipe to make with your 5 year old 🙂 I’m sorry you found this bread to be a bit dry- next time, reduce the bake time by a few minutes. We’ve also found that many ovens run hot or have hot spots, so you could also try lowering the oven temperature a bit. Thanks for giving this quick bread a try!
Delicious to say the least! So moist, and I subbed buttermilk for the sour cream/milk mixture. Will definitely make again!
I like texture, if i added pecans would you add them to the batter or the cinnamon sugar layer?
Hi Sarah, chopped pecans would be delicious! Add about 1 cup to the batter.
Super easy recipe to follow and absolutely delicious. Perfect amount of sweetness. I’ll definitely be baking this again soon! Thank you for the great recipe!