Go Back

Cinnamon Swirl Quick Bread

Cinnamon swirl quick bread with a tender golden crumb and a buttery sugar crust. Layered cinnamon-sugar swirl creates a ribbon effect in every slice—no yeast or kneading needed.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup sugar
  • 0.25 cup butter, melted Use melted butter for the batter.
  • 1 cup milk
  • 2 eggs Use large eggs.
  • 1 tsp vanilla extract
For the swirl
  • 0.5 cup brown sugar
  • 2 tbsp cinnamon
  • 2 tbsp melted butter

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan. Place the loaf pan on a sheet pan for easier handling while baking.
  2. Whisk the bread ingredients until just combined. Stop as soon as no dry flour pockets remain to keep the crumb tender.
  3. Mix the swirl ingredients until evenly moistened. Set it aside so the sugar stays scoopable.
Assemble and bake
  1. Layer half the batter, half the swirl, then repeat and level the top. Drag a knife through once or twice to create a ribbon pattern without over-mixing.
  2. Bake for 55 minutes at 350°F. The loaf should be golden and a toothpick in the center should come out mostly clean.
  3. Brush the hot loaf with butter after baking. Let it cool so the buttery sugar crust sets before slicing.

Notes

Pro tip: Drag the knife through the batter only a few times—too much swirler motion blends the cinnamon so the ribbon fades. Store the cooled loaf covered at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze slices wrapped well for up to 2 months (thaw overnight in the fridge). For a lighter option, replace half the butter with an equal amount of neutral oil or unsweetened applesauce, keeping the batter texture similar.