Cinnamon Swirl Quick Bread
Warm cinnamon, brown sugar and a ribbon of cinnamon sugar swirled through every slice, topped with a vanilla glaze. This Cinnamon Swirl Quick Bread is leavened with baking powder instead of yeast, so there's no dough to knead and no rising time.
This cinnamon swirl loaf gets its flavor from brown sugar, cinnamon and nutmeg in the batter, plus a cinnamon sugar layer baked through the middle and sprinkled on top. Greek yogurt and vegetable oil go into the batter, and a vanilla glaze finishes the loaf.
Craving more cinnamon? Try our Cinnamon Coffee Cake and Slow Cooker Cinnamon Bun Casserole.
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Ingredients
This loaf uses baking staples you can find at any grocery store.
See the recipe card below for the exact quantities of each ingredient.
- Greek Yogurt: Adds creaminess and a little tang to the batter. We haven't tested this, but you could try sour cream.
- Brown Sugar: Gives the batter and the swirl a deeper, caramel-like sweetness.
- Baking Powder: This is what lifts the loaf, so no yeast is needed.
- Ground Cinnamon: Goes into both the batter and the cinnamon sugar swirl.
All you need is a 9x5 loaf pan, parchment paper, a few mixing bowls and measuring cups and spoons. No mixer needed.
Variations
- Skip the Glaze: Leave it plain and serve the loaf as is.
- Try a Maple Glaze: We haven't tested this, but you could try replacing some of the milk in the glaze with maple syrup.
- Add Chopped Apples: We haven't tested this, but you could try folding finely chopped apple into the batter for an apple cinnamon loaf.
- Add a Crunchy Topping: We haven't tested this, but you could try sprinkling chopped nuts over the top with the last of the cinnamon sugar.
How to Make Cinnamon Swirl Quick Bread
The batter comes together in two bowls, then gets layered with cinnamon sugar and swirled before baking.
Preheat oven to 325F, and prepare a 9x5 loaf pan with parchment paper, then set aside.
Make the cinnamon sugar mixture in a small bowl, then set aside.
Using a large mixing bowl, whisk flour, baking powder, ground cinnamon, salt and ground nutmeg. Put this aside while you mix up your wet ingredients.
In a medium bowl, whisk together brown sugar, white sugar, Greek yogurt, oil, milk, eggs and vanilla extract. Once well incorporated, transfer to the large bowl, mixing until no dry streaks.
Transfer about half of the batter in your prepared 9x5 pan.
Evenly sprinkle ½ to ¾ of the cinnamon sugar, followed by the rest of the batter (I like to use the back of a spoon or an offset spatula to even out the batter as best as I can), then take a knife and give it a swirl.
Top with the remaining cinnamon sugar, and bake for about 60 minutes, or until a toothpick comes out clean (aim for 202F if using an instant thermometer).
Set on a wire rack and allow it to cool for about 20 minutes then make your glaze by whisk ingredients into a small bowl.
Drizzle over as desired, and slice.
Hint: A toothpick in the center should come out clean or with a few moist crumbs. With an instant-read thermometer, aim for 202F.
Recipe Tips
- Watch the Top: If the top is golden brown before the center is done, loosely tent it with aluminum foil for the rest of the bake.
- Let It Cool Before Glazing: Give the loaf at least 20 minutes on a wire rack so the glaze doesn't melt straight into it.
- Even Out the Layers: Use the back of a spoon or an offset spatula to spread the batter before you add the swirl.
For another cozy bake, our viral Apple Fritter Bread is a must try.
More Breakfast Ideas
Storage Instructions
- Room Temperature: If out of direct sunlight, you can store covered for 2 days.
- Refrigerator: I prefer to store individual slices of the cooled loaf, wrapped tightly, in the fridge for up to 5 days.
- Freezer: Wrap either the whole loaf or individual slices tightly, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge before serving.
Serving Suggestions
- More Breakfast Bakes: Eggnog French Toast, Banana French Toast Casserole, Sheet Pan Banana Pancakes, and Ham and Swiss Quiche.
Cinnamon Swirl Quick Bread Recipe FAQs
Quick breads are breads leavened with baking powder or baking soda instead of yeast, so there's no kneading or rising time. Banana bread, zucchini bread and this cinnamon swirl loaf are all examples.
Quick breads are the fastest type to make, since baking powder replaces yeast and there's no rising time. This cinnamon swirl loaf is mixed in two bowls and bakes for 60 minutes.
Layer the cinnamon sugar between two halves of the batter instead of putting it all at the bottom. Spread half the batter in the pan, sprinkle most of the cinnamon sugar over it, add the rest of the batter, then swirl with a knife.
Overmixing is a common cause. Mix the wet and dry ingredients only until no dry streaks remain, then stop.
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Cinnamon Swirl Quick Bread
Equipment
- 9x5 Loaf Pan
- Mixing Bowls
Ingredients
CINNAMON SUGAR:
- 50 grams brown sugar about ¼ cup packed
- 50 grams granulated white sugar about ¼ cup
- 1 ½ teaspoon ground cinnamon
BREAD:
- 250 grams all-purpose flour about 2 cups
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 150 grams brown sugar about ¾ cup, packed
- 50 grams granulated white sugar about ¼ cup
- ½ cup plain Greek yogurt
- 6 tablespoon vegetable oil
- ¼ cup milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
GLAZE:
- 130 grams icing sugar (about 1 cup)
- 1 ½ tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 325F, and prepare a 9x5 loaf pan with parchment paper, then set aside.
- Make the cinnamon sugar mixture in a small bowl, then set aside.
- Using a large mixing bowl, whisk flour, baking powder, ground cinnamon, salt and ground nutmeg. Put this aside while you mix up your wet ingredients.
- In a medium bowl, whisk together brown sugar, white sugar, Greek yogurt, oil, milk, eggs and vanilla extract. Once well incorporated, transfer to the large bowl, mixing until no dry streaks.
- Transfer about half of the batter in your prepared 9x5 pan.
- Evenly sprinkle ½ to ¾ of the cinnamon sugar, followed by the rest of the batter (I like to use the back of a spoon or an offset spatula to even out the batter as best as I can), then take a knife and give it a swirl.
- Top with the remaining cinnamon sugar, and bake for about 60 minutes, or until a toothpick comes out clean (aim for 202F if using an instant thermometer).
- Set on a wire rack and allow it to cool for about 20 minutes then make your glaze by whisk ingredients into a small bowl.
- Drizzle over as desired, and slice.
Notes
- Watch the Top: If the top is golden brown before the center is done, loosely tent it with aluminum foil for the rest of the bake.
- Let It Cool Before Glazing: Give the loaf at least 20 minutes on a wire rack so the glaze doesn't melt straight into it.
- Even Out the Layers: Use the back of a spoon or an offset spatula to spread the batter before you add the swirl.
- Check for Doneness:A toothpick in the center should come out clean or with a few moist crumbs. With an instant-read thermometer, aim for 202F.
- Room Temperature: If out of direct sunlight, you can store covered for 2 days.
- Refrigerator: I prefer to store individual slices of the cooled loaf, wrapped tightly, in the fridge for up to 5 days.
- Freezer: Wrap either the whole loaf or individual slices tightly, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge before serving.
Nutrition
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