Description
This Cinnamon Swirl Quick Bread is a moist and soft vanilla-flavored loaf featuring a thick, luscious ribbon of cinnamon-sugar swirled through the middle. Perfect for a comforting breakfast or snack, this quick bread can easily be adapted into muffins or mini loaves for a convenient twist. The bread boasts a tender crumb enriched with sour cream and a lovely balance of sweetness and spice, making it a delightful treat enjoyed fresh or with a drizzle of optional vanilla icing.
Ingredients
Cinnamon Swirl
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon ground cinnamon
Bread
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 2/3 cup (160ml) whole milk, at room temperature
- 1/3 cup (75g/80ml) vegetable oil
- 1/3 cup (80g) full-fat sour cream (or plain yogurt/Greek yogurt), at room temperature
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- Optional: vanilla icing for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a 9×5-inch or 8×4-inch loaf pan with nonstick spray to ensure easy removal of the bread.
- Make Cinnamon Swirl: In a small bowl, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Mix well and set aside for swirled filling and topping.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined, forming the dry base of your batter.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the 3/4 cup granulated sugar, whole milk, vegetable oil, sour cream, egg, and vanilla extract until smooth and uniform.
- Combine Batter: Pour the wet ingredients into the dry ingredients and whisk gently just until combined. The batter should be thick and creamy—avoid over-mixing to keep the bread tender.
- Layer Batter and Cinnamon Swirl: Pour and spread about half of the batter evenly into the prepared loaf pan. Sprinkle almost all of the cinnamon-sugar mixture over this layer, leaving about 2 tablespoons for later. Carefully spread the remaining batter on top; it may stick to the cinnamon-sugar layer, so use a spoon gently to spread it out.
- Add Final Cinnamon Sugar and Swirl: Sprinkle the reserved 2 tablespoons of cinnamon-sugar on top. Using a knife, create a single large swirl through the batter in the loaf pan to create the signature cinnamon ribbon. Avoid over-swirl to prevent mixing the layers completely.
- Bake: Place the loaf pan in the oven and bake for 50 to 65 minutes. About halfway through, tent the loaf loosely with foil to prevent over-browning of the top. The bread is done when a toothpick inserted in the center comes out clean. Note: Bread in an 8×4-inch pan may take closer to 65 minutes.
- Cool: Remove the bread from the oven and allow it to cool in the pan on a wire rack for 1 hour. Once cooled sufficiently, remove the bread from the pan and let it finish cooling directly on the rack.
- Serve: Drizzle with vanilla icing if desired. Slice and serve the loaf fresh. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- You can transform this quick bread batter into muffins or mini loaves for varied sizes and serving options.
- Using sour cream or Greek yogurt enhances moisture and tenderness but plain yogurt works well too.
- Make sure wet ingredients are at room temperature for better mixing and texture.
- Do not over-mix the batter to maintain a tender crumb.
- Tenting with foil during baking prevents the top from becoming too dark before the inside is fully cooked.
- Optional vanilla icing adds a sweet finish but is not necessary.
