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
What if brown sugar was used for the swirl with the cinnamon instead of white? I’m wondering if it would have a cinnamon roll type of affect. Has anyone tried this?
Hi Michelle, We don’t recommend using brown sugar in the bread batter, but you could use it in the swirl if you prefer. Though the brown sugar will be a little clumpy and hard to sprinkle neatly on top. Let us know what you try!
I’ve made this several times, always delicious! Regarding the comments about it not rising much, I’ve been experimenting. I’ve had very good results with a higher rise by increasing the baking soda to 1.5 teaspoons instead of a teaspoon. This time I also added a dash of almond extract, highly recommend!
I add chopped apples or blueberries. Both are delicious. I’ve tried a lot of sweet bread recipes but they all end up dry. This one didn’t.
Very good recipe! Would make again! I have trouble with quick breads sinking in the middle. For this bread, I did the cold start baking method (go to King Arthur flour for info) and it worked great! Only other change I did was after greasing the pan, I dusted it with sugar. Made a nice sugar crust around the exterior of the finished loaf. So good!
I made this today for the 3rd time. But this time I forgot to swirl it. Duh!! Has this ever happened to anyone? I was going to mail it as a gift tomorrow. But wondering if I should just make another one ????
Not one of my favorites…have made many of your recipes but this one was a little heavy.
Your recipes are always the best. This was my first time making cinnamon bread and I told my mom I was confused at first the recipe didn’t call for any baking powder but I told her I should just trust the process because Sally never disappoints.
I have this Cinnamon Raisin Swirl Quick Bread in the oven as I type. I’m at half way and just placed the aluminum foil over it.
Would Sally’s Baking Addiction consider including Internal Temperatures for when certain baked items are complete? I’m much better at reading a thermometer than reading tea leaves, I mean inspecting a toothpick. Just saying! For this recipe, I think my goal is 195-200F
Great Cinnamon Swirl Quick Bread
I would love to make this and many more of your cakes, but I am Canadian and know that our All Purpose Flour is milled differently than American AP flour and has more gluten than the American flour. Can I still use Canadian flour, or would I have to make some adjustments to the recipe to be successful with your wonderful recipes?
Hi Sandi, we have many Canadian readers who have success with our recipes, so we imagine your flour should work just fine! You may find you want to make tweaks, but you can certainly do some experimenting based on your initial results. Let us know if you give this one a try—it’s certainly a favorite!
I have used our Canadian AP flour in all sorts of various recipes from the US and have never had an issue! I find it’s more that if they call for bread flour we can just use regular flour lol!
Incredibly delicious, and so easy! I regularly bake your chocolate chip muffins (but sub blueberries and add lemon zest), so I had great confidence in this recipe. Love sharing the bread with loved ones!
This recipe is great, just as written. Thanks for sweetening up my Sunday morning.
This recipe is amazing! So delicious. Everyone in my house loved it. I sliced it up into individual serves and froze it. Love having a super delicious quick morning tea or snack on hand I’ll be making this regularly
OMG! This! Is amazing! I fell in love with the batter. This will be a staple
In my house
Super delicious! Unfortunately, the bottom
Of the bread is tough and dry. How can I avoid that next time?
Hi Shelby! Avoid over-mixing the batter, this can yield to a tough bread.
It was great
Delicious! Will make again.
Thanks for recipe!
Tha is for the recipe! I used about 1.5 t of cinnamon and cardamom and .5 t allspice, plus about 20 peppercorns that I ground fresh. I baked it in a small bundt pan for about an hour. It looks and smells great! Also the taste – total yum! The pepper sounds strange, but it’s almost addictive.
Sorry, also, can I add a crumb topping to it? Thought about it with todays bake but was concerned that would be a bit too heavy for the rise.
Absolutely! We recommend the crumble topping from this Nutella Babka. Let us know how you like it!
Great recipe but, is there a way of making it bigger (doesn’t seem to rise very well) other than increasing the recipe by half? Would using baking powder rather than soda give it a better boost?
Hi Sharon! Make sure your baking soda is fresh, it can lose strength after just a few months of being open. Are you using a 9×5 or 8×4 inch pan? The bread will rise higher in a smaller pan.
I love this recipe. I made it tonight. For a rainy tomorrow morning! Nice answer Easy! Thanks
Can I use a cake pan for this? Like your cinnamon coffee cake? As well as do you have any other recipes that use just oil? It’s hard to go and find them all
Hi Oluwa, this batter yields about 3 cups, which will be helpful for scaling for different cake pan sizes and conversions. You can do a search by ingredients on the website. Here are all of our recipes that use oil.
could i layer sliced bananas in center layer?
Hi Terri, we haven’t tested it, but we fear that might make the bread a bit too wet in the center. Let us know if you do decide to give it a try.
What?!? I may have eaten half the loaf already. I made this on a whim today, and am so glad I did! Super easy, and SO GOOD. I used Greek yogurt and almond milk, this is quite possibly the best bread I’ve ever made.
I’ve made this twice now my family really likes it. I added apples to it the first time and came out really good and the second time I doubled the batch one without apples , one with and added apple cinnamon granola to the top of it. It’s amazing.
I just wanted to know if you guys know like an estimate on how many calories are in it
Hi Gianna, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
What would you recommend I replace the egg and sour cream with to make this egg and dairy free please? I have powdered egg replacer, I’ve never tried it in a cake though!
Hi Sam, we haven’t tested this bread with all vegan substitutions, so we’re unsure of the exact results. Let us know if you do give it a try.
You could probably use a flax “egg” to replace the egg…not sure about the sour cream though
We love this and always have success with all of your recipes. Do you think I could add about a cup or so of cinnamon chips?
Hi Cathie, that should work just fine!
Hello. I wanted to thank you for the recipes, but also note a request. Could you do liquids by weight as well? It is *much* easier to weigh 66 g of vegetable oil than to measure 1/3 cup/80ml. You then wouldn’t even need to take out (and then clean) the measuring cup: just put the mixing bowl on the scale and pour it straight from the container.
Scott, thank you so much for the suggestion. It’s something we’re considering, as I know it would be majorly helpful for so many bakers.
i want to replace some of the sugar in the swirl for honey. will that change the bake any?
Hi Terri, we don’t recommend it—the swirl will not work the same with a liquid sweetener like honey or maple syrup. Best to stick with the recipe as written here!
Can I use whole wheat flour?
Hi Leslie, while you could try using whole wheat flour here, it will likely make the bread a bit dense and dry. To start, you could try swapping half the all purpose flour for half whole wheat, and then adjust for future batches. Hope it turns out well!