Read reviews (8)
Rate recipe
Meet the Cook: When I was married, 26 years ago, I bought two popular cookbooks to learn the "basics". Now, I have over 2,000 cookbooks, booklets and recipe magazines I read like others read novels! I take my bread - which I've been making for 20 years - to potlucks and parties. Plus, my family's always loved it. My husband and I have two grown daughters and one granddaughter. -Helen Richardson, Shelbyville, Michigan
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 slice) equals 179 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 173 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cinnamon Swirl Quick Bread in Country Woman March/April 1997, p33
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 26, 2013 by SusieOFoodie
Very good! I did change the 1/2 cup sugar for inside and on top to brown sugar. It is good both with white or brown sugar, however I find that the brown sugar doesn't fall off as bad as the white sugar. We have made this 3 times in the last week to give and to eat. Our 5 year old made one loaf for a friend with just a little help from mom :)
Reviewed on Mar. 04, 2013 by denisem1946
I am a new comer to preparing quick breads, this recipe is a keeper & will like to add raisons in my next batch.
Reviewed on Dec. 17, 2012 by germanycook
Delicious bread! I took the previous reviewer's advice, and put 2/3 of the cinnamon/sugar mixture in the middle of the loaf, and the rest on the top. I swirled it very well and barely any fell off when I inverted the loaf. I had to bake it about an hour before a toothpick came out clean. YUM!!
Reviewed on Sep. 28, 2012 by caitlin4978
The kitchen smelled heavenly as this was baking! I followed the directions exactly and my only recommendation would be to put maybe 2/3 of the cinnamon-sugar mixture in the middle of the loaf rather than 1/2, as the loaves were covered in the mixture and most of it fell off when I inverted the pan to remove the loaf. But it tasted wonderful. I'm about to make it again... I'm craving this bread!
Reviewed on Aug. 21, 2012 by delowenstein
I've made this bread in miniature 5x3" loaf pans or two 8x4" loaf pans and I baked the mmini loaves at least 40 to 45 minutes & the 8x4" loaves at least 45 to 55 minutes! Today I made the breads in the form of muffins/cupcakes. Rather than layer the muffins, I just filled the lined pans about 2/3rds full of batter, then sprinkled about 1/2 to 1 tsp. cinnamon-sugar mixture over the top and baked the muffins/cupcakes for 20 minutes at 350 o F. I did swirl the batter with a knife slightly to create the swirled effect! I trust this works out for other folks-I think it did for me!
I've continued to bake this delicious bread time and time again! I DID modify the recipe to suit my tastes by adding a teaspoon of vanilla extract to the batter and I used 1 tsp. salt instead of 1/2 tsp. I feel that it helps the bread to rise more!
Reviewed on May. 12, 2012 by delowenstein
I have used this recipe time and time again& I JUST LOVE IT! I make it for 4 of my nephews & they enjoy it as well-especially my nephew, Ben!
Reviewed on Apr. 09, 2012 by AimeeW
It was the perfect after church-before Easter dinner filler. My father liked it so much, he had it for dessert instead of one of the cakes I had made.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013