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Easy Cinnamon Swirl Quick Bread

A close-up of a freshly baked cinnamon bread loaf, showing the swirl interior and white icing drizzle.
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Create a soft, buttery loaf with a perfect cinnamon sugar swirl using this simple, no-yeast recipe. This sweet bread is ideal for breakfast or a comforting dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup unsalted butter, melted (for swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon. Set this aside.
  3. In a large bowl, cream together the 1 cup of granulated sugar and 1/2 cup of softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients mixture and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Prepare the swirl filling: In a small bowl, mix the brown sugar, 1 tablespoon of cinnamon, and 1/4 cup of melted butter until crumbly.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Top with the remaining batter, and then sprinkle the rest of the swirl mixture on top.
  8. Use a knife or skewer to gently swirl the filling through the batter a few times to create ribbons.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • For a bakery-style soft loaf, avoid overmixing the batter once the flour is added.
  • If you prefer a richer flavor, substitute buttermilk for the sour cream.
  • This bread keeps well stored tightly wrapped at room temperature for up to three days.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-cinnamon-bread-recipe/