Cinnamon Swirl Quick Bread

This Cinnamon Swirl Quick Bread is so easy to make in less than 1 hour and has a delicious cinnamon sugar swirl inside. This moist Cinnamon Bread is perfect for the holidays and makes a delicious breakfast or afternoon snack!

This Cinnamon Bread is so easy to make from scratch and will make your whole house smell amazing just like our Apple Cinnamon Bread! It bakes up into a melt-in-your-mouth tender quick bread with a generous cinnamon swirl inside and a thin, crunchy cinnamon-sugar crust on top.

Making a quick bread from scratch is so easy and quick and much simpler than making yeasted bread. It takes only a few minutes to throw together and can be made in under an hour from start to finish.

This easy quick bread recipe is made with simple ingredients that you probably have on hand but tastes so delicious. It is a holiday favorite in our family and is always gone in seconds!

Reasons you’ll love this recipe

• Simple ingredients that you have in your pantry
• Super quick and easy to make from scratch – no mixer needed
• Sugary, crunchy crust and sweet flavorful quick bread

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Cinnamon – If you’re a cinnamon fan feel free to use 3 teaspoons of cinnamon for the swirl.
• Flour – All-purpose flour works best, you can also use cake flour for a more delicate quick bread.
• Sugar – You need sugar for the cinnamon swirl and the quick bread. For the bread, I use a combination of granulated sugar and light brown sugar.
• Milk – I use whole milk but 2% milk or non-dairy milk works too.
• Egg – One large egg is needed and helps to bind the batter. Make sure it’s at room temperature.
• Oil – Butter adds flavor, but oil adds so much moisture. Because the cinnamon already adds flavor I use a neutral oil like avocado oil.

Expert Tips

• Measure the flour correctly for the best result. Spoon it into a measuring cup and level it with the back of a knife!
• If your cinnamon is not as potent and you’re a cinnamon fan you can increase the amount to 3 teaspoons for a more intense flavor
• To get a cinnamon swirl you have to draw a knife through the batter but don’t mix it too much or you won’t get a distinguished swirl
• Every oven is different so make sure to check the bread for doneness with a skewer
• Wrap in plastic wrap and let sit overnight before slicing for the best flavor
• This bread keeps fresh for up to 5 days stored in an airtight container at room temperature
• Don’t store it in the fridge! It will dry out if it is stored in a cold environment
• You can freeze this Cinnamon Bread for up to 3 months tightly wrapped in plastic wrap. Defrost on the counter overnight

Recipe FAQs

Storage and Freezing

This bread keeps fresh for up to 5 days stored in an airtight container at room temperature. Don’t store it in the fridge! It will dry out if it is stored in a cold environment.

You can freeze this Cinnamon Bread for up to 3 months tightly wrapped in plastic wrap. Defrost on the counter overnight.

More Fall and Winter Recipes

We love everything cinnamon-spiced during the colder months like our Apple Cinnamon Bread and these Easy Cinnamon Candied Almonds. Here are a few more fall favorites:

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4.86 from 7 votes

Cinnamon Swirl Bread

By: Julia Foerster

Cinnamon Swirl Bread is so easy to make without yeast and has a delicious cinnamon sugar swirl inside. This moist Cinnamon Bread is perfect for the holidays and makes a delicious breakfast or afternoon snack!

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 10

Ingredients 

1x2x3x

For the Cinnamon Swirl:

• ▢ 1/3 cup light brown sugar
• ▢ 2 tsp ground cinnamon

For the Quick Bread:

• ▢ 2 cups all-purpose flour
• ▢ 2 1/2 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup light brown sugar
• ▢ 1 cup whole milk
• ▢ 1 large egg, room temperature
• ▢ 1/3 cup vegetable oil
• ▢ 1 tsp vanilla extract

Cups – Metric

Instructions 

• Preheat oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
• In a small bowl, combine brown sugar and cinnamon. Set aside.
• In a medium bowl combine flour, baking powder, salt, white sugar, and brown sugar.
• In a large bowl combine milk, egg, vegetable oil, and vanilla extract. Whisk until smooth then add the flour mixture to the bowl and stir until just moistened.
• Pour half the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture on top. Pour remaining batter on top and sprinkle with cinnamon sugar mixture. Use a knife and draw it through the batter to marble it.
• Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• Measure the flour correctly for the best result. Spoon it into a measuring cup and level it with the back of a knife!
• If your cinnamon is not as potent and you’re a cinnamon fan you can increase the amount to 3 teaspoons for a more intense flavor
• To get a cinnamon swirl you have to draw a knife through the batter but don’t mix it too much or you won’t get a distinguished swirl
• Every oven is different so make sure to check the bread for doneness with a skewer
• Wrap in plastic wrap and let sit overnight before slicing for the best flavor
• This bread keeps fresh for up to 5 days stored in an airtight container at room temperature
• Don’t store it in the fridge! It will dry out if it is stored in a cold environment
• You can freeze this Cinnamon Bread for up to 3 months tightly wrapped in plastic wrap. Defrost on the counter overnight

Nutrition

Calories: 285kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 139mg | Potassium: 215mg | Sugar: 29g | Vitamin A: 65IU | Calcium: 108mg | Iron: 1.5mg

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