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A sliced loaf of Cinnamon Swirl Bread on a sheet of parchment paper.
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Cinnamon Swirl Bread

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.
Prep Time15 mins
Cook Time55 mins
0 mins
Total Time1 hr 10 mins
Course: Bread, Breakfast, Snack
Cuisine: American
Servings: 8 slices
Calories: 367kcal

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

Store leftovers in an airtight container or wrapped in foil.

Nutrition

Calories: 367kcal | Carbohydrates: 62g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 270mg | Potassium: 171mg | Fiber: 1g | Sugar: 37g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg