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A spiced cinnamon and sugar mixture is swirled into this Cinnamon Swirl Bread to create a rustic, cobbled look. This sweet quick bread with a simple icing is a delicious choice any time of day or night.
Since I first became interested in baking, some of the first recipes that I grew to love were quick bread recipes. They typically involve ingredients I have on hand, they are no-fuss recipes that are easy for beginner bakers, and they are fast.
Instant gratification.
Any time I find myself with a little time on my hands, a quick bread is bound to happen.
I’ve not had a whole lot of free time in my schedule for the past several years but all of the sudden it seems it will be the new norm for most of us for a little while.
I’ve got quite a collection of favorite quick bread recipes and this Cinnamon Swirl Bread recipe is being filed snugly right smack in the middle.
How to Make Cinnamon Swirl Bread
The ingredients are simple and I’d bet most, if not all, are in your kitchen.
The dry mixture consists of all-purpose flour, sugar, baking soda, baking powder, and salt.
A wet mixture including an egg, buttermilk, vegetable oil, and vanilla extract is combined separately. Don’t have buttermilk? Check out this recipe for a homemade buttermilk substitute.
Form a well in the dry mixture with a wooden spoon and add the wet mixture. Stir the mixture just until combined, being careful not to overmix it. Transfer half of the thick batter to a 9- x 5-inch loaf pan that’s been coated well with non-stick cooking spray. If you prefer, you can line the loaf pan with parchment paper as shown here. Either method will work well.
To create the cinnamon swirl, in a small bowl combine some cinnamon, granulated sugar, brown sugar, and a touch of nutmeg.
Sprinkle half of the cinnamon mixture evenly over the batter in the loaf pan. Top with the remaining batter and a final layer of the cinnamon mixture.
Draw a butter knife through the batter in lines first lengthwise and then crosswise to create a swirled and rustic cobbled effect.
Bake the bread at 350 degrees F for 50 to 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.
After cooling completely, the Cinnamon Swirl Bread is iced with a simple icing that consists of confectioners’ sugar, softened butter, and a little milk.
It reminds me of a cinnamon coffee cake in a convenient loaf form.
I think this bread would be a fabulous choice to serve with scrambled eggs in morning or with a cup of hot tea in the afternoon. Comforting, classic flavors in a moist and tender quick bread. And, it’s so easy!
Cinnamon Swirl Bread
Ingredients
For the Bread:
- 1 cup granulated sugar, divided
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons pure vanilla extract
For the Icing:
- 1/4 cup confectioners' sugar
- 1 tablespoon butter, softened
- 2 to 3 teaspoons milk
Instructions
- Preheat oven to 350 degrees F. Coat a 9-x 5-inch loaf pan with non-stick cooking spray or alternately, line the loaf pan with parchment paper.
- In a small mixing bowl combine 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, and nutmeg and set aside.
- In a medium mixing bowl combine flour, baking powder, baking soda, salt and remaining 3/4 cup sugar.
- Add the egg to a small bowl and whisk it lightly with a fork. Add the buttermilk, oil, and vanilla and mix with a spoon to combine.
- Form a well in the flour mixture and add the buttermilk mixture. Stir with a wooden spoon just until moistened (don't overmix). Spoon half of the thick batter into the prepared loaf pan. Sprinkle with half the cinnamon-sugar mixture. Top with the remaining batter and sprinkle remaining cinnamon-sugar mixture over the top. Draw a knife through the the batter in lines lengthwise and then crosswise to marble the cinnamon-sugar mixture and rough up the surface of the bread (this will give the bread a cobbled/rustic look).
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool the bread in the pan for 10 minutes then use a butter knife to loosen the edges and turn the bread out on a wire rack to cool completely. If using parchment paper, use the edges of the paper to lift the bread from the loaf pan.
- Place confectioners' sugar and softened butter in a small bowl and use a fork to work the mixture together until well combined. Add enough milk to reach desired consistency. Use a spoon to drizzle the icing over the cooled loaf.
- Slice and serve.
Notes
Nutrition
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