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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 55
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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 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.)"

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."

Reviewed Jan. 23, 2016

"Just made this. We loved it. I did change a couple things to fit our personal flavor preferences. I added vanilla to the batter, mixed equal parts white and brown sugar, added butter to the cinnamon sugar mix to crumble on top. Not a huge fan of icing so did without. May try cream cheese icing next time and go with all brown sugar."

Reviewed Jan. 10, 2016

"This is a great recipe! I made jumbo "bakery" muffins (6) and they turned out great. I added vanilla to the batter recipe, and like other reviewers I thought brown sugar &cinnamon sounded better. By accident I had to substitute 1/2c AP flour for 1/2c WW pastry flour. I noticed the whole wheat flavor right off the bat and some very subtle dryness (being picky) which my other tasters said they did not notice (or mind). I would repeat this recipe w/whole pastry flour but I dont think they should be 1:1 sub. I tried very hard not to overstir and it paid off with light/not-dense muffins. I was unsure about how to "swirl" the muffins...some I swirled in different ways and 2 I didn't swirl at all. Those two had the prettiest outcome(when cut in half) so next time I wont bother to attempt the swirl. However, I recommend 5 layers in a jumbo muffin: 1 small batter (tsp scoop) on bottom, topping to cover, 1 large batter (tbsp scoop), topping to cover, 1 small batter on top looks like a "dollop" and does not cover the topping mix below it(it bakes up pretty, and leaves a crunchy top). And no icing necessary! :-)"

Reviewed Dec. 13, 2015

"Excellent recipe. Not sure why some people had problems with it. I've made it twice with no issues with it not getting done. I added 1/4 cup walnuts and increased the topping. I actually think it was better the day after it was made compared to when it was fresh."

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