If you’re craving something cozy, aromatic, and delightfully sweet, look no further than this vanilla cinnamon swirl quick bread. Moist, soft, and infused with a generous ribbon of cinnamon sugar, this bread is incredibly easy to make with just basic ingredients—no mixer required! Reminiscent of cinnamon rolls, this cake-like bread is perfect for satisfying those spontaneous baking urges.

This isn’t your ordinary quick bread. It’s bursting with warm vanilla flavor and a thick, gooey ribbon of cinnamon sugar. Plus, it’s incredibly easy to make, requiring no fancy equipment and minimal effort.

Why You’ll Love This Recipe

• Soft and Moist: This bread is incredibly tender and stays that way for days, thanks to the perfect combination of ingredients.
• Easy to Make: No mixer required! Just a few bowls and some whisking are all you need to whip up this delicious treat.
• Packed with Flavor: The warm vanilla and gooey cinnamon sugar create an irresistible flavor combination that will have you going back for seconds.
• Customizable: Feel free to add in chopped nuts, apples, or even a chai spice twist for a fun variation.

Texture-wise, it’s denser than vanilla cake but not as heavy as pound cake. It’s akin to apple cinnamon bread or cinnamon swirl banana bread, minus the fruit. My variation involves swapping buttermilk for a mix of sour cream and milk to achieve a tender, moist crumb.

Key Ingredients and Their Roles:

• All-Purpose Flour: The foundation of the bread.
• Salt & Baking Soda: For flavor and rise.
• Vanilla Extract: For that unbeatable vanilla essence. Use homemade if available.
• Egg: Binds the ingredients together.
• Sugar: Both for the batter and the cinnamon swirl.
• Plain Yoghurt: Adds moisture and tenderness, activating the baking soda.
• Milk: Whole milk is preferred, but other types can be used in a pinch.
• Oil: Ensures a moist texture, outperforming butter in this regard.

The Cinnamon Swirl:

To create the cinnamon swirl, layer half the batter in a greased loaf pan, top with almost all the cinnamon sugar, then add the remaining batter. Finish with the reserved cinnamon sugar and swirl with a knife. Don’t be alarmed by the amount of cinnamon sugar—it creates an extra thick swirl for that perfect flavor.

Freezing and Storing Quick Bread:

1. Cool Completely: After baking, let the bread cool completely.
2. Wrap Securely: Wrap in Press & Seal or plastic wrap, then in aluminum foil. This double layer prevents freezer burn and maintains freshness.
3. Label and Freeze: Write the type of bread and date on the foil. Freeze for up to 3 months.
4. Thawing: Thaw in the refrigerator overnight or at room temperature for a few hours.

Beyond the Loaf

This versatile recipe can be easily transformed into muffins or mini loaves. See the recipe notes for detailed instructions.

So ditch the store-bought pastries and whip up this delightful cinnamon swirl bread! It’s the perfect way to warm your home and satisfy your sweet tooth.

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Moist Vanilla Cinnamon Swirl Quick Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

This cinnamon swirl quick bread is perfect for a cozy afternoon snack, a delightful breakfast treat, or even a decadent dessert. Drizzle with vanilla icing, serve it plain, or get creative with your favorite toppings. No matter how you enjoy it, this recipe is sure to become a new favorite!

Ingredients

for cinnamon swirl:

• 1/2 cup sugar ((100grams))
• 1 tablespoon cinnamon powder

For the Bread:

• 2 cups all purpose flour ((250 grams))
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup castor sugar ((150 grams))
• 1/3 cup plain yoghurt ( ( 80 grams))
• 2/3 cup milk ((160ml))
• 1/3 cup any flavourless oil
• 1 tablespoon vanilla extract

Instructions 

• Preheat your oven to 177°C (350°F). Grease a 9x5-inch or 8x4-inch loaf pan with nonstick spray for easy removal.

Cinnamon Swirl:

• In a small bowl, whisk together the ½ cup (100g) granulated sugar and 1 tablespoon of ground cinnamon. Set aside.

Bread:

• In a large bowl, whisk together the flour, baking soda, and salt.
• In a separate medium bowl, whisk the egg and ¾ cup (150g) of granulated sugar together until well combined. Then, whisk in the oil, yoghurt, milk, and vanilla extract until everything is incorporated.
• Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid overmixing, a few lumps are okay! You should end up with about 3 cups of batter.
• Pour or spread half of the batter into your prepared loaf pan. Sprinkle almost all of the cinnamon sugar mixture on top, reserving about 2 tablespoons for the later step (it's a generous amount!).
• Carefully pour or spread the remaining batter on top of the cinnamon sugar layer. The top layer of batter might stick to the cinnamon sugar, making spreading a bit tricky. Use a spoon to gently spread it out as best you can.
• Now, sprinkle the remaining 2 tablespoons of cinnamon sugar over the batter.
• Using a knife, gently swirl the cinnamon sugar down the length of the loaf pan. Avoid over-swirling, as this will mix the layers together too much.
• Bake the bread for 50-65 minutes, loosely covering it with foil about halfway through baking to prevent the top from over-browning. Bread baked in an 8x4-inch pan will likely take closer to 65 minutes. Insert a toothpick in the center of the bread and if it comes out clean, the bread is done. Baking times can vary between ovens.
• Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. After that, take the bread out of the pan and let it cool completely on the wire rack.
• Drizzle with icing, if using. Slice and serve! Enjoy your delicious creation!

Video

Notes

Tips and Variations:

• Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
• Freezing Instructions: For longer storage, freeze the glazed or unglazed bread for up to 3 months. See details above the recipe in the original post. Allow the bread to thaw overnight in the refrigerator before bringing it to room temperature, glazing (if desired), and serving.
• Special Tools (optional): 9x5-inch Loaf Pan or 8x4-inch Loaf Pan, Glass Mixing Bowls, Whisk, Cooling Rack
• Sour Cream & Milk: This recipe uses a combination of sour cream and milk instead of buttermilk for a slightly denser and more tender crumb. Using all milk can create a thinner batter that might overflow and take longer to bake. However, you can substitute 1 cup of buttermilk for the sour cream and milk if you prefer.
• Optional Flavor Twists: Feel free to get creative! Here are some ideas:
  • Use a chai spice blend instead of cinnamon sugar for a unique twist.
  • Add 1 cup of chopped, peeled apples to the batter for an apple twist.
  • Add 1 cup of raisins, chopped walnuts or pecans, or dried/fresh/frozen cranberries for a more textural and flavorful bread.
  • Include 1 tablespoon of fresh orange zest to the bread batter or cinnamon sugar swirl for a an irresistible citrus surprise.

Author: Deepali Ohri

Course: Dessert

Keyword: bake with deepali,, baking, cake, cinnamon cake,