Name: Cinnamon Swirl Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar (for swirl); 2 teaspoons ground cinnamon (for swirl); 1 cup milk; 1 large egg; 1 teaspoon vanilla extract; 1/3 cup vegetable oil or melted butter; Optional: powdered sugar and milk for glaze

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Cinnamon Swirl Quick Bread is a soft, moist loaf with a ribbon of cinnamon sugar running through the middle and a sweet crunchy topping. It’s like a shortcut version of cinnamon rolls—without all the kneading and rising.

Why You’ll Love This Recipe

I love how this quick bread comes together fast with no yeast or waiting time. The cinnamon swirl creates a beautiful marbled look, and the aroma while it bakes fills my kitchen with cozy vibes. It’s perfect for breakfast, dessert, or snacking with a warm drink. Plus, it stays moist for days and slices beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
granulated sugar
brown sugar
ground cinnamon
milk
egg
vanilla extract
vegetable oil or melted butter
optional: powdered sugar and milk for glaze

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan.
I whisk together the flour, baking powder, and salt in one bowl.
In another bowl, I combine milk, egg, sugar, oil, and vanilla until smooth.
I add the dry ingredients to the wet and mix just until combined.
In a small bowl, I mix brown sugar and cinnamon for the swirl.
I pour half of the batter into the pan, sprinkle half the cinnamon mix, then repeat with the rest of the batter and cinnamon.
I swirl through the batter gently with a knife to create the marbled effect.
I bake for 45–55 minutes, or until a toothpick comes out clean from the center.
Once it cools, I sometimes drizzle it with a simple glaze for extra sweetness.

Servings and timing

This recipe makes one loaf, which gives me about 8 to 10 slices. It takes around 15 minutes to prepare and 50 minutes to bake.

Variations

I sometimes add chopped pecans or walnuts to the cinnamon layer for crunch.
For a richer flavor, I use buttermilk instead of regular milk.
I’ve also added a handful of mini chocolate chips to the batter.
If I want it extra moist, I replace part of the oil with sour cream or yogurt.
I occasionally double the cinnamon swirl if I’m craving more spice.

storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I warm individual slices in the microwave for 10–15 seconds or toast them for a crisp edge.

FAQs

Can I freeze cinnamon swirl quick bread?

Yes, I wrap the loaf (or slices) tightly in plastic wrap and freeze for up to 2 months. I thaw at room temperature before serving.

Why is it called “quick bread”?

Because it doesn’t use yeast or need rising time. I just mix and bake, and it’s done in under an hour.

How do I keep the bread from drying out?

I make sure not to overbake it and store it well wrapped. Using oil also helps keep the texture soft.

Can I turn this into muffins?

Yes, I divide the batter into muffin cups, add the swirl, and bake at 350°F for about 18–22 minutes.

What kind of glaze works best?

I make a simple glaze with powdered sugar and a few teaspoons of milk or cream. A touch of vanilla or cinnamon adds extra flavor.

Conclusion

Cinnamon Swirl Quick Bread is my go-to recipe when I want something cozy, sweet, and simple. It’s quick to make, smells amazing while baking, and always tastes like a warm hug. Whether I serve it for breakfast or dessert, it’s loaf I love coming back to.