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Cinnamon Swirl Quick Bread Recipe
Cinnamon Swirl Quick Bread Recipe photo by Taste of Home

Cinnamon Swirl Quick Bread Recipe

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4.5 58
Publisher Photo
While cinnamon bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup canola oil
  • 3 teaspoons ground cinnamon
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1-1/2 to 2 teaspoons milk

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.

Directions

  1. Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.
  2. Grease the bottom only of a 9x5-in. loaf pan. Pour half of the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.
  3. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.
Originally published as Cinnamon Swirl Quick Bread in Country Woman March/April 1997, p33

Reviews for Cinnamon Swirl Quick Bread

AVERAGE RATING
(55)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (8)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Mar. 8, 2016 Edited Mar. 14, 2016

"Very Good. Nice change from my usual coffee cake and easier and quicker to make"

MY REVIEW
Reviewed Feb. 24, 2016

"I took this to a meeting and it was gone before I could try a slice, from across the room I saw people going back for seconds really quickly.

Didn't do the glaze and it took almost 1/2 an hour longer to cook but it got rave reviews from those who did get a piece!"

MY REVIEW
Reviewed Feb. 24, 2016

"I used non-fat plain yogurt (watered down with 1/4 cup milk and 3/4 cup yogurt) instead of buttermilk, and applesauce instead of oil. Very moist and tasty, and now very litte fat content. Whole wheat flour makes it more dense, but still very moist. Could not really swirl cinnamon/sugar mix, might try more layers next time. Sprayed top layer of cinnamon with non-stick spray to help it carmelize a little more, and it sticks to the top of the bread more."

MY REVIEW
Reviewed Feb. 10, 2016

"This recipe bakes perfectly in my 8x4 pan with no modifications. I omitted the glaze out of forgetfulness, but the loaf holds its own without it. Baking temperature and time were the same. Super cinnamon-y and moist, turned out beautifully! (Pretty swirl, too.)"

MY REVIEW
Reviewed Feb. 2, 2016

"We love this bread. I cooked it in a cast iron bread pan and it turned out great. The batter was more like a bread dough so it was hard to get the cinnamon and sugar spread out."

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