Adapted from my orange cranberry bread, this vanilla-flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon-sugar swirled inside. You only need a handful of very basic ingredients and there’s no mixer required. This cake-like bread will remind you of cinnamon rolls, but takes a fraction of the time to prepare!
One reader, Nikki, commented: “I never leave reviews on anything, but this bread is phenomenal! It came together really quick and easy, but looks so impressive! And the flavor is a dream. I cannot recommend this enough! ★★★★★”
Do you ever get the baking itch? (Of course you do, why am I even asking?!) But what about the desire to make something truly warm, cozy, and comforting? Where not only that first bite soothes the soul, but the smell of it baking is satisfying too. My cinnamon swirl quick bread checks all those boxes.
This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
This Cinnamon Swirl Quick Bread Is:
- Melt-in-your-mouth soft & moist
- Vanilla & cinnamon flavored (even better with vanilla icing on top!)
- Very easy to make, no mixer needed
- Layered with an extra thick cinnamon swirl
- Covered with a crackly cinnamon sugar crust
In terms of texture, it’s not quite as dense as pound cake, but it’s definitely heavier than vanilla cake. I like to compare it to apple cinnamon bread and cinnamon swirl banana bread, only without the apples or bananas.
I used to make a version of this bread with buttermilk, but for today’s recipe, I swapped the 1 cup of buttermilk for sour cream and milk. I wanted a slightly denser crumb, while keeping each bite totally tender and soft. Sour cream is a magical ingredient in cakes, cupcakes, breads, muffins, and more. I found that 1/2 cup sour cream and 1/2 cup milk made the bread a little too dry and dense, but 1/3 cup sour cream and 2/3 cup milk was perfect. Brown sugar can weigh down the bread, so I used all regular white sugar. I also increased the vanilla extract and the amount of sugar in the cinnamon swirl. (Thicker swirl!) All of these small changes made a very big difference and you can see similar variations with my orange cranberry bread and peach bread recipes!
Best Ingredients to Use & Why
- Flour: All-purpose flour is the base of this quick bread recipe.
- Salt & Baking Soda: Flavor & rise.
- Vanilla Extract: You’ll appreciate the simple, yet unbeatable flavor of vanilla in the bread itself. If you have homemade vanilla extract on hand, use it here.
- Egg: One egg binds everything together.
- Sugar: You need sugar for both the bread batter and the cinnamon swirl.
- Sour Cream: We use sour cream for moisture and tenderness, but also because its lactic acid helps the baking soda do its job. This powerhouse ingredient plays the same important role in coffee cake, too (which you’ll love just as much as this bread!).
- Milk: Whole milk is best, but you can use a lower fat or nondairy milk in its place.
- Oil: While butter provides unbelievable flavor, nothing beats the moisture that oil provides. We use oil in this quick bread recipe (and others like strawberry bread, pumpkin bread, and lemon poppy seed bread) to produce a moist bread. Plus, the cinnamon sugar swirl and vanilla extract both provide a lot of flavor.
Extra Thick Cinnamon Swirl
To assemble the cinnamon swirl, layer half of the bread batter into your greased loaf pan. Top with almost all of the cinnamon sugar (as noted in the written recipe below, reserve 2 Tablespoons for the topping). Pour and gently spread the remaining batter on top. Sprinkle with remaining 2 Tablespoons of cinnamon sugar, then use a knife to swirl.
As you layer in all that cinnamon sugar filling, you’ll question the amount. Really? This much cinnamon sugar? Yes! For an extra thick cinnamon sugar swirl inside, we need an extra amount layered in. There’s A LOT. If you’re looking to spice up the flavor, try using a chai spice blend instead. Check out my white chocolate chai snickerdoodles and use the sugar/chai spice “topping” as the filling here. (Still reserving 2 Tablespoons of it for this bread’s topping.) There are more flavors and variations listed in the recipe notes below.
One of my favorite parts is the cinnamon sugar around the edges. Some of the cinnamon sugar from the center may seep out, creating an irresistible crisp/chewy crust.
Looking for a yeasted cinnamon swirl bread? See my homemade cinnamon swirl bread.
How to Freeze Quick Bread
Freezing quick breads is a lot like how to freeze cakes.
- Step 1: Bake and completely cool quick bread.
- Step 2: Once the bread cools completely, wrap it in Press & Seal or plastic wrap. From one baker to another—Press & Seal is the best product for wrapping baked goods. I find regular plastic wrap too thin, clingy, and frustrating. It definitely works, but Press & Seal is easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)
- Step 3: Write the type of bread and use-by date on a large piece of aluminum foil. For best taste and texture, don’t freeze quick bread for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes.
- Step 4: Wrap the bread in the aluminum foil and place in the freezer. You could place the wrapped bread in a freezer container or freezer-friendly zipped top bag, but I often just freeze it after wrapping in aluminum foil.
- Step 5: Freeze for up to 3 months. To thaw, transfer the frozen bread to the refrigerator one day before serving. Sometimes I forget and just let the bread thaw at room temperature for several hours, but it’s better to thaw at a slower rate in the refrigerator. Make sure you thaw bread while it’s still in the wrapping. Don’t unwrap before thawing.
Baker’s Tip: Two layers of wrap is key! The first layer keeps the bread fresh and the aluminum foil ensures no condensation will seep in. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.
Print
Cinnamon Swirl Quick Bread
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vanilla-flavored cinnamon swirl quick bread is moist and soft with a thick ribbon of cinnamon-sugar swirled inside. Feel free to turn this recipe into muffins or mini loaves. See recipe Notes below. This recipe is also in my cookbook, Sally’s Baking 101.
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
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9×5-inch or 8×4-inch loaf pan with nonstick spray.
- For the Cinnamon Swirl: In a small bowl, mix the sugar and cinnamon together. Set aside.
- Make the Bread: In a large bowl, whisk the flour, baking soda, and salt together. In a medium bowl, whisk the sugar, milk, oil, sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk just until combined. Avoid over-mixing. The batter should be thick and creamy.
- Pour/spread about half of the batter into the prepared loaf pan. Sprinkle almost all of the cinnamon-sugar evenly on top (reserve about 2 Tablespoons for topping). It’s a very thick layer of cinnamon-sugar. Carefully pour/spread the remaining batter evenly on top. The top layer of batter will try to stick to the cinnamon-sugar filling, making spreading a little more difficult, but use a spoon to carefully spread it out as best you can. Sprinkle the remaining 2 Tablespoons of cinnamon-sugar on top. Using a knife, make a large swirl down the loaf pan, as shown in the video tutorial. Avoid over-swirling, which will mix the layers together too much.
- Bake the bread for 50–65 minutes, tenting loosely with foil about halfway through to prevent the top from over-browning. Bread baked in an 8×4-inch pan takes closer to 65 minutes. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Remove from the oven and allow the bread to cool in the pan set on a cooling rack for 1 hour. After that, remove the bread from the pan and let it finish cooling directly on the rack.
- Drizzle with icing, if using. Slice and serve. Cover and store leftover bread at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, you can freeze the glazed or unglazed bread for up to 3 months. See details above the recipe. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing (if needed) and serving.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or 8×4-inch Loaf Pan | Glass Mixing Bowls | Whisk | Cooling Rack
- Sour Cream & Milk: I use a mix of sour cream and whole milk here. The crumb is tighter and more tender—you’ll love it. Using all milk creates a thinner batter that can overflow and take much longer to bake. That being said, feel free to use 1 cup of buttermilk instead of the sour cream and whole milk option here. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the bread won’t taste as rich and moist.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Optional Additional Flavors: Feel free to use the chai spice swirl noted above. Or add 1 cup of peeled, chopped apples to the bread batter or even 1 cup of raisins, chopped walnuts or pecans, or dried/fresh/frozen (do not thaw) cranberries. You can also add 1 Tablespoon of fresh orange zest to the bread batter OR cinnamon sugar swirl. Also, the orange glaze from this cranberry bread would be delicious on this bread.
- Muffins: Grease a 12-count muffin pan or line with liners. You will need a 2nd pan for 2 additional muffins as this recipe yields around 14. (Or bake in batches.) Prepare cinnamon swirl and batter in steps 2 + 3. Spoon batter evenly into liners, filling each halfway. Sprinkle each with a heaping spoonful of cinnamon sugar. Top with more batter, filling to the top. Sprinkle each with a dusting of cinnamon sugar. Use a knife to swirl the batter/cinnamon sugar in each. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 14 muffins.
- Mini Loaves: Grease a mini loaf pan. Prepare cinnamon swirl and batter in steps 2 + 3. Spoon batter evenly into greased cups, filling each halfway. Sprinkle each with a heaping spoonful of cinnamon sugar. Top with more batter, filling to the top. Sprinkle each with a dusting of cinnamon sugar. Use a knife to swirl the batter/cinnamon sugar in each. Bake at 350°F (177°C) until a toothpick inserted in the center comes out clean. Bake time and yield depends on the size of your mini loaf pan.
Reader Comments and Reviews
This bread was quick, delicious and moist! I baked two and gifted one. Both I, and the recipient loved it! The vanilla icing is definitely needed, makes a soft sweet topping on the crunchy cinnamon top crust and makes the bread picture perfect! I didn’t put the full amount on, just enough to cover the top. I will definitely make this recipe in the future!
This is my first time doing the monthly challenge and I was so excited! This bread was soooo good and really hit the spot. I loved the thick cinnamon layer in the center which 100% filled my craving for a cinnamon roll!
This bread is amazing! I have made 2 loaves and they are both the perfect texture and delicious!!
Absolutely delicious and pretty easy to make
I am a total sucker for anything cinnamon-y and this really hits the spot. I made the chai version and it’s the epitome of fall comfort! Can’t wait to make another batch for my coworkers
Such a simple and quick recipe! The bread had a perfect amount of sweetness, and I absolutely loved having some of the crunchy cinnamon sugar on top. Instead of the vanilla icing, I made the cream cheese icing from the overnight cinnamon rolls recipe and was not disappointed!
I made this twice over the weekend! One to split with a neighbor, and another as a welcome gift for a new neighbor just moving in. My whole block smells like cinnamon! (No complaints there, since I’m pretty sure my own personal heaven will smell like a cinnamon bread in the oven). This recipe came together easily and the swirl through the middle made it simply gorgeous. I skipped the icing and thought it was perfect. I’m planning to try another with raisins or apples!
Very yummy recipe & will make again!
I love baking in the mini bread pans so that’s what I did
Our family loves anything cinnamon!
This is so good! My family devoured it!
This was so pretty when it was done. I will definitely make it again but will dial the cinnamon down a wee bit. Might try the chai spice version too. ( not a huge cinnamon fan).
Thank you ever so much Sally for this great recipe. I love how easy it went together and the taste did not disappoint. I love how it made the whole house smell while it was baking. It is a real “keeper” and one that I will go to for a quick sweet fix. Thanks again and congratulations on the new little blessing.
I love cinnamon so i had to make this. Didn’t disappoint. Quick indeed. I doubled the recipe because I knew one loaf would be gone too fast and I was right. I love the crumb texture. And I thought it would be too sweet but it was just right. I skipped the icing but it was wonderful without it too. I think I can increase the quantity of cinnamon next time.
I did this as the Sept. Baking challenge. It’s really good! Light. Sweet. Crunchy. Cinnamon-y. We added pecans to the top for an extra crunch and our whole family enjoyed it!
This recipe is delicious, and it comes together so easily! This bread disappears quickly around my house, and everyone loves those crispy cinnamon edges. This recipe will be wonderful all year long, but that warm cinnamon taste makes it the perfect gateway to more fall baking!
WOW what a great recipe. I am a cinnamon lover and this was the perfect in the place of a cinnamon roll. My mom was even able to try the recipe herself (gluten free), and gave it 5 stars too!
This delicious recipe certainly was quick to make! I made it into muffins, using the chai spices mentioned, with grated apple. It was moist and flavourful. I will definitely be making it again!
Officially keeping this recipe for an easy dessert or breakfast cake! Great recipe and SO good!! Thank you!
Sally
This recipe was so simple but the results are absolutely fantastic!! I have to say the texture is my favorite part. The sweetness level is perfect and the smell is divine. Thanks again Sally for another fabulous recipe!
Michele
Bread?? More like cake! This cinnamon creation is so wonderful, quick and easy to make. It comes out as a stunning centerpiece when the vanilla icing is added as well. I brought my father a slice before we went to dinner and I was chastised all dinner for not bringing him a second (or third) slice. I’m not a huge fan of cinnamon but still really enjoyed this.
Delicious fall treat. Perfect amount of cinnamon and sweetness. Will be making again!!!
I love this recipe! It’s so quick and easy, my family loved it!
Overall solid recipe! Great taste and looks beautiful. I especially love the crusty cinnamon sugar on top. Don’t forget to let the egg/dairy come to room temperature beforehand! I baked it for 50 minutes and it was definitely done. I might even shorten the time a little bit for next time.
Easy quick bread with fantastic results. I used a 6×9 pan and baked in a toaster oven for 25 minutes. I will try adding fruit next time.
This is amazing!!! I opted to do the chai spice swirl and also added one large chopped apple to the batter. It’s fall in every bite and I’m all for it. Thank you for this recipe and the very thorough instructions and video!
This recipe was so easy to make. I made muffins, because I wanted apples in the batter and my husband didn’t. I made half without apples and then added the apples to the batter and made the other half. I also put coarse sugar on top before baking like Sally suggested in her Cream Cheese Zucchini Muffins. They came out beautiful and we’re so delicious.
This bread was super quick and easy to make! Definitely recommend!
Quick and easy with high reward. And it looked lovely with that thick cinnamon swirl. It made a lovely addition for a birthday dessert.
Great recipe to get into a fall mood My swirl didn’t quite turned out as expected. I wonder if there wasn’t a bit too much sugar… But it was still delicious!
Oh my goodness, it’s taking all my willpower to keep from eating the whole loaf at once! This bread was easy to make, looks beautiful, and tastes amazing! Thanks for another great recipe!!
Delicious and so fast! I’ll definitely be making this again.