Pin
Advertisement
Cinnamon swirl quick bread is that trusty go-to for when you want something quick yet special out of your oven. Warm cinnamon meets buttery vanilla loaf for a treat that fills your kitchen with the best cozy smells and is always a hit for breakfast or dessert.
Whenever I make this for friends or family it disappears by the next morning. No matter how you slice it it is simply comforting and nostalgic.
Ingredients
Advertisement
- All-purpose flour: creates structure and a soft crumb. Use the spoon and level method for accuracy
- Baking soda: gives rise and light texture. Fresh baking soda works best
- Salt: balances sweetness and wakes up the cinnamon
- Unsalted butter: brings richness. Soften it fully for the fluffiest texture
- Granulated sugar: sweetens and helps build a golden crust
- Large eggs: add lift and richness. Make sure they are at room temperature so the batter comes together smoothly
- Vanilla extract: rounds out the flavor and enhances aroma. Look for pure vanilla for the best results
- Buttermilk: keeps the loaf moist and tangy. If you do not have it you can use milk with a splash of vinegar
- Light brown sugar: creates those gooey cinnamon ribbons. Freshly packed brown sugar gives the best flavor
- Ground cinnamon: brings the warm swirl. Use Saigon or Ceylon cinnamon for bolder flavor
Step-by-Step Instructions
- Prepare the Pan:
- Grease a 9 by 5 inch loaf pan very well with butter or nonstick spray so the loaf releases without sticking.
- Mix Dry Ingredients:
- Combine flour baking soda and salt in a medium bowl. Whisk until evenly blended to avoid clumps in your batter.
- Cream Butter and Sugar:
- In a large bowl beat the softened butter with granulated sugar for about 2 minutes until pale and fluffy. This brings air into the mix for an airy loaf.
- Add Eggs and Vanilla:
- Add eggs one at a time beating well after each. Stir in vanilla extract to evenly distribute flavor.
- Combine Wet and Dry:
- With the mixer on low add a third of the dry mixture then half the buttermilk. Alternate additions ending with the last of the flour. Mix until just incorporated for a tender loaf.
- Make the Cinnamon Swirl:
- In a small bowl mix the brown sugar and cinnamon together until evenly combined for the perfect filling.
- Layer and Swirl:
- Pour half the batter into the prepared pan and smooth the surface. Sprinkle on half the cinnamon sugar blend. Add the rest of the batter and top with the remaining swirl mixture. Use a butter knife to gently swirl through the batter just a few times to marble but not blend the layers.
- Bake the Bread:
- Place in a 350 degree oven and bake for 50 to 60 minutes until a toothpick comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes before transferring to a rack to finish cooling.
Pin
Advertisement
My favorite part is always the crispy cinnamon crust at the top. Growing up my sister and I would sneak the end pieces because they always had the most swirl and sugar.
Storage Tips
Once fully cooled wrap your cinnamon swirl bread tightly in plastic or store in an airtight container. It keeps well at room temperature for up to three days. To keep it fresh longer you can store it in the fridge for up to a week though the texture is best at room temperature. For longer storage slice and freeze individual pieces so you can enjoy a quick treat anytime. Thaw slices at room temp or pop them in the toaster for that just-baked feel.
Advertisement
Ingredient Substitutions
If you don’t have buttermilk you can use regular milk mixed with a teaspoon of lemon juice or vinegar and let it sit for five minutes. Brown sugar can be swapped with coconut sugar for a deeper caramel note. You can also use white whole wheat flour for a slightly heartier loaf but keep in mind this may make the bread a bit more dense.
Serving Suggestions
Cinnamon swirl bread is just right with a cup of coffee or tea in the morning. For dessert serve slices with a scoop of vanilla ice cream or a drizzle of cream cheese glaze. My kids like it as an after-school snack warmed up in the toaster with a pat of butter melting into the swirl.
Advertisement
Pin
Cultural History
Quick breads like this cinnamon swirl loaf come from American home cooks looking for speedy comforting bakes without yeast. Loaf cakes grew especially popular in the mid twentieth century when baking powder and soda became kitchen staples. The cinnamon sugar swirl is pure classic flavor that never goes out of style.
Recipe FAQs
- → How do you create the cinnamon swirl effect?
The swirl is made by layering cinnamon-sugar within the batter and lightly running a knife through before baking.
- → What type of pan works best?
A 9×5-inch loaf pan is ideal, ensuring even baking and a soft interior crumb.
- → Can buttermilk be substituted?
Yes, mix regular milk with a little lemon juice or vinegar to mimic buttermilk’s tang and moisture.
- → How do you know when the loaf is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- → What’s the best way to store leftovers?
Wrap tightly and keep at room temperature for up to three days or refrigerate for longer freshness.
- → Can the bread be frozen?
Yes, wrap slices or the whole loaf in plastic and store frozen for up to two months.