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!
Feel free to email or share your recipe photos with us on social media. 🙂
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.
Wow! This quick bread was really easy to make! I’ll definitely be making more soon! The house smelled so good all day. Also, I’m finally brave enough to participate in the baking challenge this month
Do you think I can replace the cinnamon with cocoa powder instead for chocolate lovers? I love how this turned out, just wondering if the amount would also be the same for cocoa powder in place of cinnamon.
And thank you Sally for this recipe. I love recipes that don’t involve any type of mixers – less cleaning for me!
Hi Latifah, I’m so glad you tried this quick bread recipe! I actually haven’t tested it with cocoa powder, but I assume you’d need some sort of wet ingredient in the swirl along with the cocoa powder. (It’s a very dry ingredient.) Perhaps try stirring in 1 Tablespoon of melted butter with the sugar and cocoa powder. Again, I have not tested this myself. Let me know what you try!
Great little bread! I forgot to foil the top and it came out fine, not too browned but a little crispy which is a nice texture. The bread is really moist. It needs the icing though.
Easy and delicious!
This quick bread came together easily. The smell was so lovely while baking that I couldn’t wait to try it. The bread taste great, I love cinnamon pretty much everything so this recipe is one I would remake. Thank you Sally, your recipes always make my day a little sweeter:)
This bread was amazing!! My whole family enjoyed every bite of it! Thanks for another amazing recipe!
Not only is this cinnamon bread delicious, but just look at that swirl in the middle! This recipe will not disappoint. The crunchy cinnamon top was my favorite. And get ready for some amazing aromas wafting through your house. Give this recipe a try!
Quick and easy to make. Not to mention delicious! Will make this one again
I made the loaf yesterday, cooled it down, wrapped it up, and this morning cut two wide slices, and waffle-iced them by putting them in the waffle iron for 4 minutes. Heavenly, with or without butter. Try it, you’ll like it!
I hadn’t planned to make this as soon as I woke up today, but Sally’s baking challenge email convinced me! It was a super easy, quick and tasty loaf to get into the oven for breakfast on a lazy Saturday morning. Yum! Will be making it again, my family has already requested it. I liked that the cinnamon swirls gave it yummy flavor throughout. I swirled mine a bit more than Sally did in the video, so it wasn’t just cinnamon-y in the middle.
Another winner! I even used 1% milk instead of whole and plain Greek yogurt instead of sour cream (because that’s what I had on hand), and my family gobbled it all up before Noon.
Came together so easily and was absolutely delicious! Made great toast and French toast for the toddler. Won’t be the last time making this recipe!
This bread is absolutely delicious and reminds me of a cinnamon coffee cake – but SO easy!!
This cinnamon quick bread was so delicious!! Extremely moist and flavorful. This is now on my list for an easy and delicious bread. Thanks, Sally!!!
This was my first time trying a monthly baking challenge and it did not disappoint! What a fun recipe and delicious outcome. I will definitely be making this again.
Hi Sally!
This was such a perfect baking challenge! I’m a teacher and it’s a very interesting and busy time of the year so it was great to make something quick, but new to me and super satisfying! The crunch of the cinnamon sugar on top is my favorite but it’s also hard to beat the soft swirl of it in the middle. Yum!
This is a very good and fairly easy bread to make. My family loved it! It’s another homerun recipe!!! Thank you for your recipes and your chef tips.
Super simple recipe – I made it with the chai spices and it was delicious. Great fall dessert. Not going to last long!
Made the bread. I got the proportions wrong so more cinnamon was towards the top instead of the middle but my family didn’t mind and loved it. They requested it again for the week ahead and I”m thinking of trying to incorporate some pumpkin into it to make it really fall like.
I just made this today! I was shocked to discover I was out of vanilla so I skipped it in the bread and added almond extract to the icing. Very good! Reminded me of my mom’s coffee cake recipe.
This bread smells DIVINE when it bakes and tastes good as well 🙂
Another day , another amazing recipe by Sally 🙂
So delicious!! Quick and easy, and just the perfect amount of sweetness.
This bread is delicious!! The glaze on top makes it taste like a cinnamon roll but it only took half the time!
I didn’t hesitate long before I made this. Fabulous and delicious. Easy too. I used all buttermilk as that is what I had on hand…..turned out moist, and delicious. This is a recipe I will bake so often will have it memorized. MAJOR YUM. Going to be at the top of my go to for any occasion. Thank you again for another perfect recipe.
I made this bread with the chai spice swirl – AMAZING! Perfect for the cool mornings on the patio with a hot cup of coffee!! So easy and came out perfectly, next time I’ll add black walnuts from the family farm!
I made two loaves – one to eat, one to gift. They were delicious and so easy to make! Looking forward to making many more!!
We didn’t have a loaf pan where we’re hunkered down and as usual, I went to the recipe and was pleased to see you already anticipated this possibility and provided a muffin option 🙂
These are delicious. So light and fluffy, and not overly sweet. Another hit! Thanks, Sally!
This recipe is quick and easy to follow. I used the chai spiced swirl and it turned out absolutely scrumptious. It’s a wonderful, rich, moist, sweet and spicy bread that pairs well with morning coffee or afternoon tea. Thank you!
Bet this would be amazing with a crumb topping! Any suggestions, mainly as to recipe proportions?
Hi Erin! I recommend the crumble topping from this Nutella Babka. Let us know how you like it!
OMG perfection! Made one without any additions and one with pecans added to the cinnamon sugar mixture as you suggested – both were absolutely delicious, but the one with the pecans looked prettier.
I’ve penned this “fall in a loaf!” Such an easy recipe with a lot of flavor! We added honeycrisp apples and a few golden raisins, and I can’t imagine the bread without them now. Enjoyed it after dinner and with my coffee the next morning. As always, thanks for another recipe that’ll go into the keeper pile Sally!
I loved this September Baking Challenge. It was quick and easy and my family loved it! Delicious! I will definitely be making this again! Thank you!