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 recipe is delicious! I made it gluten free by substituting gluten free flour for all purpose. Then I added 1/4 cup cornstarch to the dry ingredients. It turned out fabulous and my family could barely tell it was gluten free
As someone who really likes cinnamon, I decided to participate in the September Baking Challenge because the recipe looked easy and the result delicious! It was a very fast recipe to put together and while it was baking, the aroma was wonderful! Couldn’t wait to try it once it was cooled and the flavor did not disappoint. This will become something that I make often and think it will be a good recipe to use as a gift for friends, as well. Thank you Sally!
Delicious–my family loved it. Very moist with lots of cinnamon flavor. I think next time I’ll make the icing a little thinner and pipe it. The icing tasted great but looked a little gloppy.
This bread really was “quick” and easy. I made the icing but forgot to put it on before the family devoured it. It would definitely be good as an addition to a breakfast or brunch. Thanks for the easy instructions and follow along video.
Such a simple and delicious recipe! I tried it with the chai swirl and it turned out amazing!
A wonderful and easy recipe for a delicious bread! I decided to try the chai spice swirl instead, it was a hit! My family loved it and can’t wait for more!
This recipe turned out so great! My whole family loved it and I can’t wait to make it again. Thanks Sally!
Very tasty even without the icing. I will def make again Very easy to make had all ingredients so no special trip to the grocery.
This in my first monthly challenge! This recipe (Cinnamon Swirl Bread) was delicious and so easy to make! Directions are spot on! I did not make the vanilla glaze – it does not need it! Bread is very moist and flavorful!
Love this recipe! It was so simple to make and who doesn’t love a good cinnamon-swirled ANYTHING once we start getting closer to fall! Topped it with your brown butter icing from your recipe for brown butter cinnamon apple blondies. Will probably make again next time in muffins with a crumble. Love!
Wonderful recipe for Cinnamon Swirl Quick Bread!! Made this to take to our (socially distanced/safe bubble) Labour Day Weekend celebration and it was a hit! The only change I made was that I subbed in some brown sugar in the cinnamon swirl in combination with the regular sugar (I’m a big brown sugar fan). The taste and texture are outstanding…and as an added bonus, your house will smell like warm comforting cinnamon the rest of the day 🙂
I loved making this bread especially the smell of cinnamon and the season of fall, just made it perfect. My family loved this bread. It was very moist inside and just the perfect amount of cinnamon. I would love to try more bread recipes. Thank you.
Thank you so much for the positive review, Juliet – you can see all my quick bread recipes and decide which you’d like to try next!
Thank you Sally.
I love this bread! It came together quickly and is full of flavor. The most time consuming part (besides the oven time) was chopping the pears that I added! This will become a staple recipe for every breakfast potluck or morning work function going forward.
Really enjoyed this recipe. The cinnamon sugar swirl ended up adding a nice chewy factor. Will definitely make again.
This was so easy to make! I used greek yogurt instead of sour cream, and 2% milk instead of whole.
Of course, 30 min into baking, my toddler requested it be bath time. Who can say no to a toddler ASKING for a bath? I quickly checked the bread – still goopy – and tented it. The recipe said 55 min, Sally needed 65 min, so I figured I’d be safe. We get out of the bath at 55 min baking time – to a very brown bread loaf just barely not burnt.
It was still very tasty – and toddler approved! Will definitely be making again!
So easy and delicious. Made mine with the chai swirl because I love your chai bundt cake. The recipe says to cool completely but I cut it while it was still warm and served it with afternoon tea. The loaf was gone very quickly. Thank you for a yummy quick to put together sweet bread.
Another easy but fabulous recipe! Thank you for this recipe Sally! This satisfied my cravings for cinnamon. Used cream cheese frosting on top instead of icing!
Great recipe! Very easy to follow and a very delicious cinnamon bread! Thank you for this recipe Sally!
Simply amazing! This was the first fall flavored bake I’ve made so far and it hit the spot! My whole family devoured it! They are already asking me to make it again, lol! The only changes was that I used 1% milk and vanilla yogurt because that’s what I had on hand.
So glad I did the challenge early this month – it was fabulous and I can’t wait to make it again and again! I followed the directions exactly and it came out perfect. My whole family loved it! Next time I’m going to try it with apples and nuts. I can’t wait!
My first time doing the challenge while it’s actually on! Easy recipe, but my batter was much thicker than yours was in your video. I used 14% sour cream, I wonder if that affected the batter? It ended up being less batter as well, certainly less than 3 cups. The loaf did turn out rather well despite this, although I’ll be trying again to see if the batter is still as thick.
Hi Angela, thanks for participating in your first Baking Challenge! The sour cream you used could certainly have impacted the thickness of the batter but I’m thrilled you still enjoyed it!
this was DELICIOUS! I am a cinnamon roll lover and this reminded me of those same flavors. the recipe was quick and easy and my kids were able to help with everything. thank you, sally!!!! your recipes never fail.
This was delicious! I added chai spices to the swirl and some pecans, raisins, and orange zest to the bread base. It’s only been 3 hours and half of it is gone already!
Thanks for another great challenge! We made the bread on Friday to take camping with us this weekend. It was delicious! The cinnamon flavor was perfect for the cool mornings in the forest. Even my picky three-year-old loved it!
I made it, it’s gone..I blinked my eyes, and it’s gone…they loved it…so, I’m making a few at a time!! This is a winner! And so easy..thank you
Sally!
This was easy and delicious! I added chopped apples and it was soooo good!! I especially liked that it didn’t require a mixer and required little prep time to oven! Thanks SBA for another great and reliable recipe:-)
Delicious! The bread came out very moist and the cinnamon sugar topping created a thin crisp shell on the outside. This was very easy to make, and I will definitely be making this again!
I made this bread on Saturday and again today (Monday) to put in my kids lunches for school tomorrow. My family gobbled this loaf so fast. It is so yummy and easy to make. Thanks for an easy recipe for this months challenge. I have already made it two times. And don’t forget to add the icing!
This bread came out so good! I doubled the recipe and added one diced Granny Smith Apple and one diced firm Bartlett pear and it came out perfect! I will definitely be making this again!
Our family loves anything cinnamon so this was another hit recipe for us! Love how simple and easy it is to make!