This Cinnamon Swirl Quick Bread recipe can be made easily at home without a mixer or bread machine! It makes the perfect breakfast or dessert, especially when paired with a hot cup of coffee.
Love easy quick bread recipes? Then try my Caramel Pecan Banana Bread and my Triple Chocolate Pumpkin Bread!
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Easy Homemade Cinnamon Quick Bread
Believe me when I say that this Cinnamon Swirl Quick Bread is amazing! This bread comes together in minutes, and — even better — it doesn’t require a mixer, yeast or a bread machine! The bread is soft and moist with the perfect amount of cinnamon. It’s crunchy along the top and edges thanks to the cinnamon sugar topping, and topped with a powdered sugar glaze to guarantee each bite it sweet and delicious.
This Cinnamon Quick Bread can be served for breakfast, dessert, or as a snack. I love enjoying a warm or toasted slice with a cup of hot coffee in the morning, or as the something sweet I need before bed.
I like to serve this bread warm with a bit of butter slathered on top and a drizzle of maple syrup. Enjoy!
Ingredients
For the cake:
- Flour
- Baking Soda
- Salt
- Cinnamon
- Brown Sugar
- Buttermilk
- Egg
- Oil
for the glaze:
- Powdered Sugar
- Milk
How To Make Cinnamon Swirl Bread
- First, mix together the dry ingredients and wet ingredients separately than fold together to create a thick batter.
- Next, combine cinnamon and brown sugar in a small bowl. (This is our swirl!) I add half of the bread batter to a loaf pan then top it with half the cinnamon and sugar mixture.
- Pour in the remaining batter, followed by the remaining cinnamon sugar mixture on top.
- Using a butter knife, swirl the batter to marble the bread. (I typically do a couple figure 8’s).
- Bake for 40 minutes or until golden brown on top and a toothpick comes out clean. Allow it to cool for 30 minutes in the pan and take it out to cool completely on a wire rack.
- Slice it up, serve, and enjoy!
How To Make the Powdered Sugar Glaze
The glaze is totally optional, but I think it makes the bread! Simply combine powdered sugar and milk in a small bowl, and whisk until smooth and lump-free. Once the bread is completely cooled, drizzle on top!
If the glaze is too thick, add more milk; and if it’s too thin, add more powdered sugar.
Tips and Variations
- Add some nuts like chopped pecans or walnuts. Toasted are even better, but raw will work.
- Add a crunchy streusel topping for more sweet, cinnamon flavor.
- Turn this quick bread recipe into cinnamon swirl muffins by baking in a prepared muffin tin!
Storage, Freezing, and Reheating Instructions
- Store leftover Cinnamon Swirl Bread in an airtight container or plastic bag at room temperature for up to 5 days.
- Freeze cooked, cooled quick bread in a freezer-safe, airtight container or plastic bag for up to 3 months.
- Reheat thawed or room temperature bread in a toaster oven or a preheated oven on 325 until warmed through.
More Sweet Bread Recipes To Try
- Lemon Blueberry Bread
- Cranberry Orange Bread
- Pumpkin Cream Cheese Bread
- Gingerbread Loaf
- Chocolate Chip Zucchini Bread
- Peanut Butter Chocolate Banana Bread
Cinnamon Swirl Quick Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup canola oil
- 2 1/2 teaspoons cinnamon
Glaze
- 1/4 cup powdered sugar
- 1 1/2-2 teaspoons milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray or butter.
- In a large bowl combine flour, 1/2 cup brown sugar, baking soda and salt, set aside,
- In a medium bowl combine buttermilk, vanilla, egg and oil.
- Add the wet ingredients to the dry and mix until just combined.
- In a small bowl combine the remaining 1/2 cup brown sugar and cinnamon.
- Add half of the batter to the prepared loaf pan.
- Sprinkle half of the cinnamon sugar mixture on top.
- Pour the remaining batter in followed by the remaining cinnamon sugar mixture on top. Using a butter knife swirl the batter to marble the bread. (I do a couple figure 8’s).
- Bake for 40 minutes or until golden brown on top and a toothpick comes out clean.
- Allow it to cool for 30 minutes in the pan and take it out to cool completely on a wire rack.
- When it is cool drizzle with the glaze and serve.
Glaze
- In a medium bowl combine the powdered sugar and milk. Whisk until it is smooth and clump free. Set aside until you are ready to drizzle ontop of the bread.
Nutrition Information
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