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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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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


  • 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.


  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

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.

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Reviewed Sep. 10, 2015

"This bread is awesome. I double the recipe and use 3 pans as it is too thick to cook all the way in the center and not over bake the rest of the loaf. 1 Regular pan and a small one works with single batch. I sometimes use brown sugar in the topping instead of white. It doesn't need the icing on the top. It doesn't last long here."

Reviewed Jul. 22, 2015

"I made this bread today, and was not happy with the results. I made it strictly according to the recipe, changing nothing. The bread had a salty taste, and I found it to be dry also. Don't know if the buttermilk might have had that effect, as I seldom use that in a recipe. All in all I won't be making this again."

Reviewed Jun. 3, 2015

"Overall very good. Moist and has a good flavor, similar to cinnamon coffee cake. I followed the recipe as written but I doubled it and used brown sugar instead of white for the sugar & cinnamon topping. (I didn't have enough white sugar on hand) I do like brown sugar better in cinnamon roll filling so I think I will keep that change for next time. I gave this 4 stars since I thought it was hard to swirl. I drug a knife though it several times but the cinnamon & sugar mix didn't really swirl throughout the bread. Next time I will do three layers instead of the two as listed in the recipe. I didn't really think the icing on top added much in flavor but it did add a lot to the presentation of the bread. I would add the icing if I were serving it to guests. I don't think the bread was too sweet as others have mentioned but next time I will also try reducing the sugar in the actual bread. To me, the bread part didn't taste very sweet so there is no real point in using the amount of sugar called for. I almost forgot I did not use buttermilk I instead used 2 TBL of vinegar and then added enough milk to make 2 cups. (I used that much because I doubled the recipe) Using this fake buttermilk worked well but real buttermilk would probably have a richer taste."

Reviewed May. 29, 2015

"I I made this bread and it was rubbery followed the recipe. Will not make again very dissapointed"

Reviewed Apr. 4, 2015

"This was a non-repeater for me. I made it exactly as written -- the sugar layers act as insulation during the baking process even though I swirled the layers as stated. When I removed it from the loaf pan, the whole inside was an unbaked layer of batter. I tried the recipe again using 2 eggs, and less sugar in the cinnamon sugar mix. I thought that I would have better luck making muffins, so I tried that. The inside did get done after baking for 35 minutes, but they were impossible to remove from the pan in one piece because the cinnamon layer causes separations. The flavor is just okay. So, next time I will look for a recipe with less sugar and maybe a sour cream batter and apples. In my opinion, this recipe is way too sweet."

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