Cinnamon Swirl Quick Bread
This Cinnamon Swirl Quick Bread has a cinnamon sugar swirl, a vanilla glaze and no yeast. No rising time needed.
Servings: 12
Calories: 300kcal
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
Calories: 300kcal | Carbohydrates: 53g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 191mg | Potassium: 83mg | Fiber: 1g | Sugar: 36g | Vitamin A: 59IU | Vitamin C: 0.02mg | Calcium: 85mg | Iron: 1mg
